Here are today's six recipes to get you through the weekend. Enjoy!
PECAN PIE
This comes from Carroll Pellegrinelli, About.com's Desserts/Baking expert. She writes, “I've never really cared for pecan pie because it's typically too sweet. This recipe isn't like that at all. It's just wonderful. Both my mother and mother-in-law love this pie.”
Prep Time: 15 minutes; Cook Time: 30 minutes; Total Time: 45 minutes; Makes One - 9-inch pie
To view this online, click here.
Ingredients
4 eggs
1 cup dark brown sugar*
3/4 cup light corn syrup*
1/2 teaspoon salt
1/4 cup melted butter
1 teaspoon vanilla extract
2 cups pecans, chopped, lightly toasted
9-inch unbaked pie shell
1/3 cup (about 25) nice looking pecan halves
Preparation
Preheat oven to 400 degrees F.
Beat eggs will in a large bowl. Add brown sugar, corn syrup, salt, melted butter and vanilla to eggs, mix thoroughly.
Sprinkle chopped pecans in pie shell. Pour egg mixture oven pecans. Arrange pecan halves around edge of filling next to crust for decoration. Bake Pecan Pie on middle rack of oven for 10 minutes. Reduce heat to 325 degrees F and continue baking for 25 to 30 minutes, until set.
Serve Pecan Pie at room temperature.
Notes in the Margin:
* I've made this with light brown sugar and dark corn syrup. The flavor was pretty much the same.
MAPLE ACORN SQUASH
From Essential Eating, A Cookbook by Janie Quinn, via the December, 1005 issue of Publix's GreenWise publication.10 minutes prep time; serves 4
1 acorn squash
4 Tbsp maple syrup or brown sugar, or to taste
2 tsp butter
Preheat oven to 425 degrees. Wash and cut squash in half crosswise. Remove seeds. If needed, slice a tiny piece off at the bottom of each half to prevent squash from rolling when placed on a flat surface. Fill a small baking pan with ¼ inch water. Place halves in pan, cut side down. Bake 25 to 35 minutes, or until tender when pierced with tip of a sharp knife. Remove pan from oven and turn squash over. Place 2 Tbsp syrup or sugar and 1 tsp of butter in each squash half. All butter to melt. Serve.
Per serving: 225 calories; 2 g Protein; 49 g carbohydrates; 3 g fiber; 4 g total fat (2 g sat, 1 g mono); 11 mg sodium; vitamins B1 (thiamin) B6, Manganese, A, B3 (niacin), C, Pantothenic acid, calcium, iron, magnesium, phosphorus, potassium, zinc
VANILLA CHEESECAKE WITH SALTED CARAMEL
This comes from Tablespoon.com, and begins, “Creamy vanilla cheesecake with a graham cracker crust and drizzled with a dark salted caramel.” Prep Time: 1 hr 30 min; Total Time: 5 hr 30 mini; Servings: 12.
To view this online, click here.
Ingredients
Crust:
2 cups crushed graham cracker crumbs
3 tablespoons sugar
1/2 cup butter, melted
Cheesecake:
4 (8 ounce) packages cream cheese, softened
1 cup sugar
1 teaspoon vanilla
4 large eggs
Whipped Cream:
1 cup heavy cream, chilled
3 tablespoons sugar
1/2 teaspoon vanilla extract
Salted Caramel:
3/4 cup white sugar
1/4 cup water
1/2 cup whipping cream, warmed
1 tablespoon butter
1/2 teaspoon vanilla extract
1/4 teaspoon sea salt (and more for topping)
Directions
Preheat oven to 325°F.
For the crust: Combine the graham cracker crust, sugar, and butter until well combined. Press into the bottom and up the sides of a 10-inch springform pan. Bake for 5-7 minutes.
For the cheesecake: Beat cream cheese, sugar, and vanilla until light and fluffy. Add eggs one at a time, beating until blended after each egg. Pour into graham cracker crust. Bake for 50-55 minutes or until center is set.
Let cheesecake cool. Run a knife around the outside of the cheesecake before removing the rim. Refrigerate for at least four hours or overnight if possible.
Once cheesecake has cooled, prepare the whipped cream. For the whipping cream: Whip the heavy cream, sugar, and vanilla until soft peaks form. Spread over the top of the cheesecake.
For the salted caramel: In a large heavy saucepan combine the sugar and water over medium heat stirring constantly. Once mixture starts boiling, DO NOT STIR AT ALL. Continue to boil mixture for 8-12 minutes or until mixture turns a golden brown. Remove from heat. The mixture will continue to brown after removed from heat.
Quickly stir in butter and warmed cream, whisking until smooth. Add vanilla and sea salt and stir until combined. Pour into a container to cool. Caramel should be served at room temperature but stored in the fridge. Caramel will harden when cold.
CROCKPOT VEGETABLE MINESTRONE
Linda Larsen, About.com's Busy Cooks guide, writes, “This hearty recipe has a very complex flavor. One of the more surprising parts of the recipe is that pasta cooks right in the crockpot.”
Prep Time: 20 minutes; Cook Time: 8 hours; Total Time: 8 hours, 20 minutes
Ingredients:
4 cups vegetable broth or stock
4 cups tomato juice
1 tsp. salt
1 Tbsp. dried basil leaves
1/8 tsp. pepper
2 carrots, sliced
2 stalks celery, chopped
1 onion, chopped
2 cloves garlic, minced
1 cup sliced mushrooms
2 (14 oz.) cans diced tomatoes, undrained
1-1/2 cups uncooked rotini pasta
Parmesan cheese
Preparation:
Mix all ingredients except pasta and cheese in a 4-5 quart crockpot. Cover crockpot and cook on LOW for 7 to 8 hours until vegetables are tender. Stir in pasta. Cover and cook on HIGH setting for 15-25 minutes until pasta is tender. Sprinkle each serving with freshly grated Parmesan cheese. 12 servings
BOBBY'S PARKER HOUSE ROLLS
This comes from Bobby Flay of the Food Network'sBoy Meets Grill.
Total Time: 2 hr 45 min; prep: 20 min; Inactive: 2 hr; Cook: 25 min; Yields about 24 rolls; level: intermediate
To view this online, click here.
Ingredients
1 1/2 cups milk
1 stick unsalted butter, cut into pieces, plus more for brushing
1/2 cup sugar
1 package active dry yeast
1/2 cup warm water
3 large eggs, lightly beaten
1 1/2 teaspoons salt
6 cups all-purpose flour
Directions
Place milk in a small saucepan and bring to a simmer. Remove from the heat, stir in the butter and sugar and let cool. Dissolve yeast in warm water and let sit until foamy. Combine milk mixture, eggs, yeast, salt, and 1/2 of the flour in a mixer with the dough attachment and mix until smooth. Add the remaining flour, 1/2 cup at a time, and stir until a smooth ball forms.
Remove from the bowl and knead by hand on a floured surface for about 5 minutes. Place in greased bowl, cover, and let rise in a warm place until doubled in bulk, about 60 to 70 minutes. On a floured surface, punch down the dough and shape into desired shapes. Place on a parchment paper-lined baking sheet. Cover again and let rise until doubled, about 30 to 40 minutes.
Preheat the oven 350 degrees F.
Bake for about 20 minutes or until golden brown. Remove from the oven and brush with melted butter before serving.
SWEET POTATO & SQUASH GRATIN
This comes from Seattle's Macrina Bakery's monthly email. (Hint: If you're not on their emailing list, I'd advise signing up. They have really great recipes. Go ahead, I'll wait.)
This recipe starts off, “This rich and creamy side dish is a wonderful addition to fall dinners and a must-have at Thanksgiving. We put our twist on classic potatoes au gratin by combining sweet potatoes with roasted chanterelles, delicata squash and chopped walnuts. You can substitute any of your favorite mushroom varieties for the chanterelles.” Makes 8 servings
To view this online, click here.
Ingredients
8 ounces chanterelles, cleaned and sliced into 1/2-inch pieces
2 tablespoons olive oil
1 large garlic clove, chopped
2 tablespoons fresh thyme, chopped and divided
1 cup heavy cream
1 cup whole milk
1 teaspoon kosher salt
1/2 teaspoon cracked black pepper
1 1/2 pounds sweet potatoes, peeled and thinly sliced
1 1/2 pounds delicata squash, peeled and thinly sliced
4 ounces Gruyère cheese, grated
1/2 cup walnuts, coarsely chopped
Preparation
Preheat the oven to 350°F. Prepare a baking sheet with parchment paper for roasting the mushrooms. Butter a 7x10-inch baking dish or brush it with olive oil.
In a small bowl, toss mushrooms with olive oil, garlic and 1 tablespoon of the thyme. Layer the mushroom mixture evenly on the prepared baking sheet and season with salt and pepper. Roast the mushrooms in the oven for 20 to 25 minutes to reduce the moisture and slightly brown. Set aside and let cool.
In a medium saucepan over medium heat, combine the cream, milk, salt and pepper. Bring to a simmer and add in the sweet potatoes and squash. Cover the pan and continue simmering for 5 minutes, stirring occasionally. Remove the cover and stir in the Gruyère and mushrooms. Pour the mixture into the prepared baking dish in an even layer. Top with walnuts and remaining thyme.
Cover with foil and bake for 40 minutes. Remove foil and continue baking for 10 to 15 minutes until the top is golden brown and cream is reduced.
Let stand for 20 minutes before serving. Enjoy!
Friday, January 29, 2016
Thursday, January 28, 2016
Diabetic Thursday
Before we get to the recipes, here is a recall that you need to know about. It was posted recently in The Diabetic News emailed newsletter. The article, titled “Nationwide Recall of Acetaminophen Tablets” is a must-read if you use acetaminophen (the active ingredient in Tylenol) and have used the Medline Industries brand. To read the article, go to http://thediabeticnews.com/acetaminophen-recall/.
And now, for today's six recipes. Enjoy!
MINI MEATBALL APPETIZERS WITH APRICOT DIP
Yield: 36 mini meatballs, 1 per serving
Find this recipe at: http://diabeticgourmet.com/recipes/html/1281.shtml
Ingredients
1 pound Ground Beef (96% lean)
1/4 cup seasoned dry bread crumbs
2 egg whites or 1 egg, beaten
2 tablespoons water
1/4 teaspoon salt
1/8 teaspoon pepper
Dip:
3/4 cup apricot preserves
3/4 cup barbecue sauce
2 tablespoons Dijon-style mustard
Directions
Heat oven to 400F. Combine Ground Beef, bread crumbs, egg whites, water, salt and pepper in large bowl, mixing lightly but thoroughly. Shape into thirty-six 1-1/4-inch meatballs. Place on rack in broiler pan that has been sprayed with cooking spray. Bake in 400F oven 15 to 17 minutes.
Meanwhile, heat preserves, barbecue sauce and mustard in medium saucepan over medium heat. Bring to a boil; reduce heat; simmer, uncovered, 3 to 5 minutes, stirring occasionally or until sauce thickens slightly.
Add cooked meatballs and continue to cook 2 to 3 minutes or until meatballs are heated through, stirring occasionally. Serve or keep warm in slow cooker (see tip below).
To keep meatballs warm, place in 2-1/2-quart slow cooker set on LOW. Keep covered to maintain heat. Meatballs can be held up to 2-1/2 hours, stirring occasionally.
Nutritional Information Per Serving: Calories: 45; Protein: 3 g; Fat: 1 g; Sodium: 126 mg; Cholesterol: 7 mg; Saturated Fat: 0 g; Dietary Fiber: 0.1 g; Carbohydrates: 7 g
MEATBALLS WITH CRANBERRY BARBECUE SAUCE
Yield: 24 mini meatballs, 1 per serving.
Find this recipe at: http://diabeticgourmet.com/recipes/html/1282.shtml
Ingredients
1/2 pound ground beef Brisket
1/4 pound ground beef Ribeye Steak Boneless
1/4 pound Ground Beef (95% lean)
1 cup seasoned stuffing mix
1 egg, beaten
3 tablespoons water
1 teaspoon minced garlic
1/4 teaspoon salt
1/8 teaspoon pepper
Cranberry Barbecue Sauce:
2 teaspoons vegetable oil
1/2 cup chopped white onion
1 tablespoon minced garlic
2-1/2 cups fresh cranberries
1/2 cup orange juice
1/2 cup water
1/3 cup ketchup
1/4 cup light brown sugar
2 tablespoons cider vinegar
2 tablespoons molasses
1/2 teaspoon ground red pepper
Salt
Directions
Preheat oven to 400F. Combine Brisket, Ribeye, Ground Beef, stuffing mix, egg, water, garlic, salt and pepper in large bowl, mixing lightly but thoroughly. Shape into twenty-four 1-1/2-inch meatballs. Place on rack in broiler pan that has been sprayed with cooking spray. Bake in 400F oven 13 to 15 minutes until 160F.
Meanwhile, prepare Cranberry Barbecue Sauce. Heat oil in medium saucepan over medium heat. Add onions and garlic; cook and stir 2 to 3 minutes or until tender, but not brown. Add remaining ingredients, stirring to combine. Bring to boil; reduce heat and simmer 20 minutes or until cranberries burst and mixture has reduced to thick consistency, stirring occasionally. Remove from heat; cool slightly. Transfer mixture to blender container. Cover, allowing steam to escape. Process until smooth. Season with salt, as desired.
Serve meatballs with barbecue sauce.
Nutritional Information Per Serving: Calories: 66; Protein: 4 g; Fat: 1 g; Sodium: 108 mg; Cholesterol: 19 mg; Saturated Fat: 1 g; Dietary Fiber: 0.7 g; Carbohydrates: 8 g
BUTTERNUT SQUASH AND APPLE SOUP WITH TOASTED ALMONDS AND WILD RICE
Yield: 12 servings.
Serving Size: 1 cup
Find this recipe at: http://diabeticgourmet.com/recipes/html/1268.shtml
Ingredients
2 cups water
1/2 cup wild rice
1/2 cup sliced almonds
1 1/2 Tbsp canola oil
1 cup chopped onion
2 cups low-sodium chicken broth
2 cups water
1-3 lb Butternut Squash, peeled and flesh cut into 1-inch cubes to yield 8 cups
1 Granny Smith apple, peeled, cored and coarsely chopped
1 bay leaf
1 cinnamon stick
1/2 tsp salt, optional
1/2 tsp nutmeg
Directions
In medium saucepan, bring 2 cups (500 mL) water to a boil and add wild rice. Reduce heat, cover and simmer for about 45 minutes or until water is evaporated and rice grains have split open. (Check occasionally to ensure water does not evaporate too quickly causing rice to burn). Drain any excess water and set aside.
In nonstick skillet over medium-high heat, toast almonds to golden brown, about 1-2 minutes. Watch so they don’t burn. Remove and set aside.
In large soup pot, heat canola oil over medium-high heat. Add onions, reduce heat to medium and cook for 3-4 minutes or until opaque; do not allow onions to brown. Stir in broth, water, squash, apple, bay leaf and cinnamon stick. Bring to a boil and then reduce heat and simmer for 25-30 minutes or until squash and apples are tender. Remove from heat and remove bay leaf and cinnamon stick.
Puree soup with immersion blender or food processor. Return to low heat and stir in salt (if using) and nutmeg. Stir in wild rice to heat through. Spoon soup into bowls and garnish each bowl with 1 Tbsp toasted almonds.
Nutritional Information Per Serving: Calories: 110; Protein: 3 g; Fat: 4 g; Sodium: 115 mg; Cholesterol: 0 mg; Saturated Fat: 0 g; Dietary Fiber: 4 g; Carbohydrates: 17 g
PUMPKIN SOUP
Yield: 5 servings (1 cup each)
Source: The New Family Cookbook for People with Diabetes
Find this recipe at: http://diabeticgourmet.com/recipes/html/409.shtml
Ingredients
2 teaspoons margarine
3/4 cup chopped onion
One 16-ounce can pumpkin puree (not pumpkin pie filling)
2 cups Homemade Chicken Broth OR canned reduced-sodium chicken broth
2 teaspoons sugar
1/2 teaspoon salt
1/8 teaspoon ground cloves or ground nutmeg
1 cup fat-free milk
Directions
Melt the margarine in a medium saucepan. Saute the onion until softened, about 5 minutes.
Add the pumpkin, broth, sugar, salt, and cloves; stir to mix well. Bring to a boil; reduce the heat and simmer for 15 minutes.
Puree until smooth in a blender or food processor. Return to the saucepan. Add the milk; heat thoroughly but do not boil. Serve at once.
Nutritional Information Per Serving: Calories: 89; Protein: 4 g; Fat: 3 g; Sodium: 318 mg; Cholesterol: 1 mg; Carbohydrates: 15 g; Exchanges: 1 Starch
CRANBERRY SALAD
This recipe begins, "A great salad for the holidays, combining fresh or frozen cranberries, pineapple and chopped nuts in a sugar-free gelatin base. Plus, it has 58% fewer calories than the traditional recipe."
Source: Equal
Find this recipe at: http://diabeticgourmet.com/recipes/html/1031.shtml
Serves: 8
Ingredients
2 cups fresh or frozen cranberries
1 cup water
1 cup Equal Spoonful or Granulated*
1 four-serving size cranberry or cherry sugar-free gelatin
1 cup boiling water
1 cup diced celery
1 can (7-1/4 ounces) crushed pineapple in juice, undrained
1/2 cup chopped walnuts
Directions
Bring cranberries and water to a boil. Remove from heat when cranberries have popped open. Stir in Equal. Set aside to cool.
Dissolve gelatin in 1 cup boiling water. Add cranberry sauce; mix thoroughly. Add celery, pineapple with juice and walnuts. Pour into a mold or bowl. Refrigerate several hours or overnight until firm.
Nutritional Information Per Serving: Calories: 82; Protein: 2 g; Fat: 5 g; Sodium: 32 mg; Cholesterol: 0 mg; Carbohydrates: 9 g; Exchanges: 1/2 fruit, 1 fat
CRANBERRY ORANGE BREAD
Servings: 16
Find this recipe at: http://diabeticgourmet.com/recipes/html/177.shtml
Ingredients
2 cups all-purpose flour
1 cup QUAKER Oats (quick or old fashioned, uncooked)
2 tablespoons fructose
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt (optional)
3/4 cup skim milk
3/4 cup egg substitute or 3 whole eggs
1/3 cup unsweetened orange juice
1/4 cup vegetable oil
1 tablespoon grated orange peel
1/2 cup chopped cranberries, fresh or frozen
1/4 cup chopped nuts* (optional)
Directions
Heat oven to 350F. Grease and flour 9x5-inch loaf pan. Combine first 6 ingredients; mix well. Set aside.
Beat milk, egg substitute, orange juice, vegetable oil and orange peel until mixed thoroughly. Add to dry ingredients, mixing just until moistened. Stir in cranberries and nuts. Pour into prepared pan.
Bake 60 to 70 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely.
*To toast nuts for extra flavor, spread evenly in small baking pan. Bake in 350F oven 7 to 10 minutes or until light golden brown.
Nutritional Information Per Serving: Calories: 130; Protein: 4 g; Fat: 4 g; Sodium: 80 mg; Carbohydrates: 19 g; Exchanges: 1 Starch/Bread , 1 Fat
And now, for today's six recipes. Enjoy!
MINI MEATBALL APPETIZERS WITH APRICOT DIP
Yield: 36 mini meatballs, 1 per serving
Find this recipe at: http://diabeticgourmet.com/recipes/html/1281.shtml
Ingredients
1 pound Ground Beef (96% lean)
1/4 cup seasoned dry bread crumbs
2 egg whites or 1 egg, beaten
2 tablespoons water
1/4 teaspoon salt
1/8 teaspoon pepper
Dip:
3/4 cup apricot preserves
3/4 cup barbecue sauce
2 tablespoons Dijon-style mustard
Directions
Heat oven to 400F. Combine Ground Beef, bread crumbs, egg whites, water, salt and pepper in large bowl, mixing lightly but thoroughly. Shape into thirty-six 1-1/4-inch meatballs. Place on rack in broiler pan that has been sprayed with cooking spray. Bake in 400F oven 15 to 17 minutes.
Meanwhile, heat preserves, barbecue sauce and mustard in medium saucepan over medium heat. Bring to a boil; reduce heat; simmer, uncovered, 3 to 5 minutes, stirring occasionally or until sauce thickens slightly.
Add cooked meatballs and continue to cook 2 to 3 minutes or until meatballs are heated through, stirring occasionally. Serve or keep warm in slow cooker (see tip below).
To keep meatballs warm, place in 2-1/2-quart slow cooker set on LOW. Keep covered to maintain heat. Meatballs can be held up to 2-1/2 hours, stirring occasionally.
Nutritional Information Per Serving: Calories: 45; Protein: 3 g; Fat: 1 g; Sodium: 126 mg; Cholesterol: 7 mg; Saturated Fat: 0 g; Dietary Fiber: 0.1 g; Carbohydrates: 7 g
MEATBALLS WITH CRANBERRY BARBECUE SAUCE
Yield: 24 mini meatballs, 1 per serving.
Find this recipe at: http://diabeticgourmet.com/recipes/html/1282.shtml
Ingredients
1/2 pound ground beef Brisket
1/4 pound ground beef Ribeye Steak Boneless
1/4 pound Ground Beef (95% lean)
1 cup seasoned stuffing mix
1 egg, beaten
3 tablespoons water
1 teaspoon minced garlic
1/4 teaspoon salt
1/8 teaspoon pepper
Cranberry Barbecue Sauce:
2 teaspoons vegetable oil
1/2 cup chopped white onion
1 tablespoon minced garlic
2-1/2 cups fresh cranberries
1/2 cup orange juice
1/2 cup water
1/3 cup ketchup
1/4 cup light brown sugar
2 tablespoons cider vinegar
2 tablespoons molasses
1/2 teaspoon ground red pepper
Salt
Directions
Preheat oven to 400F. Combine Brisket, Ribeye, Ground Beef, stuffing mix, egg, water, garlic, salt and pepper in large bowl, mixing lightly but thoroughly. Shape into twenty-four 1-1/2-inch meatballs. Place on rack in broiler pan that has been sprayed with cooking spray. Bake in 400F oven 13 to 15 minutes until 160F.
Meanwhile, prepare Cranberry Barbecue Sauce. Heat oil in medium saucepan over medium heat. Add onions and garlic; cook and stir 2 to 3 minutes or until tender, but not brown. Add remaining ingredients, stirring to combine. Bring to boil; reduce heat and simmer 20 minutes or until cranberries burst and mixture has reduced to thick consistency, stirring occasionally. Remove from heat; cool slightly. Transfer mixture to blender container. Cover, allowing steam to escape. Process until smooth. Season with salt, as desired.
Serve meatballs with barbecue sauce.
Nutritional Information Per Serving: Calories: 66; Protein: 4 g; Fat: 1 g; Sodium: 108 mg; Cholesterol: 19 mg; Saturated Fat: 1 g; Dietary Fiber: 0.7 g; Carbohydrates: 8 g
BUTTERNUT SQUASH AND APPLE SOUP WITH TOASTED ALMONDS AND WILD RICE
Yield: 12 servings.
Serving Size: 1 cup
Find this recipe at: http://diabeticgourmet.com/recipes/html/1268.shtml
Ingredients
2 cups water
1/2 cup wild rice
1/2 cup sliced almonds
1 1/2 Tbsp canola oil
1 cup chopped onion
2 cups low-sodium chicken broth
2 cups water
1-3 lb Butternut Squash, peeled and flesh cut into 1-inch cubes to yield 8 cups
1 Granny Smith apple, peeled, cored and coarsely chopped
1 bay leaf
1 cinnamon stick
1/2 tsp salt, optional
1/2 tsp nutmeg
Directions
In medium saucepan, bring 2 cups (500 mL) water to a boil and add wild rice. Reduce heat, cover and simmer for about 45 minutes or until water is evaporated and rice grains have split open. (Check occasionally to ensure water does not evaporate too quickly causing rice to burn). Drain any excess water and set aside.
In nonstick skillet over medium-high heat, toast almonds to golden brown, about 1-2 minutes. Watch so they don’t burn. Remove and set aside.
In large soup pot, heat canola oil over medium-high heat. Add onions, reduce heat to medium and cook for 3-4 minutes or until opaque; do not allow onions to brown. Stir in broth, water, squash, apple, bay leaf and cinnamon stick. Bring to a boil and then reduce heat and simmer for 25-30 minutes or until squash and apples are tender. Remove from heat and remove bay leaf and cinnamon stick.
Puree soup with immersion blender or food processor. Return to low heat and stir in salt (if using) and nutmeg. Stir in wild rice to heat through. Spoon soup into bowls and garnish each bowl with 1 Tbsp toasted almonds.
Nutritional Information Per Serving: Calories: 110; Protein: 3 g; Fat: 4 g; Sodium: 115 mg; Cholesterol: 0 mg; Saturated Fat: 0 g; Dietary Fiber: 4 g; Carbohydrates: 17 g
PUMPKIN SOUP
Yield: 5 servings (1 cup each)
Source: The New Family Cookbook for People with Diabetes
Find this recipe at: http://diabeticgourmet.com/recipes/html/409.shtml
Ingredients
2 teaspoons margarine
3/4 cup chopped onion
One 16-ounce can pumpkin puree (not pumpkin pie filling)
2 cups Homemade Chicken Broth OR canned reduced-sodium chicken broth
2 teaspoons sugar
1/2 teaspoon salt
1/8 teaspoon ground cloves or ground nutmeg
1 cup fat-free milk
Directions
Melt the margarine in a medium saucepan. Saute the onion until softened, about 5 minutes.
Add the pumpkin, broth, sugar, salt, and cloves; stir to mix well. Bring to a boil; reduce the heat and simmer for 15 minutes.
Puree until smooth in a blender or food processor. Return to the saucepan. Add the milk; heat thoroughly but do not boil. Serve at once.
Nutritional Information Per Serving: Calories: 89; Protein: 4 g; Fat: 3 g; Sodium: 318 mg; Cholesterol: 1 mg; Carbohydrates: 15 g; Exchanges: 1 Starch
CRANBERRY SALAD
This recipe begins, "A great salad for the holidays, combining fresh or frozen cranberries, pineapple and chopped nuts in a sugar-free gelatin base. Plus, it has 58% fewer calories than the traditional recipe."
Source: Equal
Find this recipe at: http://diabeticgourmet.com/recipes/html/1031.shtml
Serves: 8
Ingredients
2 cups fresh or frozen cranberries
1 cup water
1 cup Equal Spoonful or Granulated*
1 four-serving size cranberry or cherry sugar-free gelatin
1 cup boiling water
1 cup diced celery
1 can (7-1/4 ounces) crushed pineapple in juice, undrained
1/2 cup chopped walnuts
Directions
Bring cranberries and water to a boil. Remove from heat when cranberries have popped open. Stir in Equal. Set aside to cool.
Dissolve gelatin in 1 cup boiling water. Add cranberry sauce; mix thoroughly. Add celery, pineapple with juice and walnuts. Pour into a mold or bowl. Refrigerate several hours or overnight until firm.
Nutritional Information Per Serving: Calories: 82; Protein: 2 g; Fat: 5 g; Sodium: 32 mg; Cholesterol: 0 mg; Carbohydrates: 9 g; Exchanges: 1/2 fruit, 1 fat
CRANBERRY ORANGE BREAD
Servings: 16
Find this recipe at: http://diabeticgourmet.com/recipes/html/177.shtml
Ingredients
2 cups all-purpose flour
1 cup QUAKER Oats (quick or old fashioned, uncooked)
2 tablespoons fructose
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt (optional)
3/4 cup skim milk
3/4 cup egg substitute or 3 whole eggs
1/3 cup unsweetened orange juice
1/4 cup vegetable oil
1 tablespoon grated orange peel
1/2 cup chopped cranberries, fresh or frozen
1/4 cup chopped nuts* (optional)
Directions
Heat oven to 350F. Grease and flour 9x5-inch loaf pan. Combine first 6 ingredients; mix well. Set aside.
Beat milk, egg substitute, orange juice, vegetable oil and orange peel until mixed thoroughly. Add to dry ingredients, mixing just until moistened. Stir in cranberries and nuts. Pour into prepared pan.
Bake 60 to 70 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely.
*To toast nuts for extra flavor, spread evenly in small baking pan. Bake in 350F oven 7 to 10 minutes or until light golden brown.
Nutritional Information Per Serving: Calories: 130; Protein: 4 g; Fat: 4 g; Sodium: 80 mg; Carbohydrates: 19 g; Exchanges: 1 Starch/Bread , 1 Fat
Wednesday, January 27, 2016
Wednesday Recipes
Enjoy!
COCONUT COOKIES
This comes from PureWow and is described as “part sugar cookie, part macaroon.” The recipe begins, “One cannot have too many cookie recipes in her back pocket. Even better if they're not the same old, same old. Like this recipe for coconut cookies. It's what happens when sugar cookies meet macaroons, and it's glorious.” Start to finish: 45 minutes; makes 2 dozen medium cookies.
To view this online, click here.
Ingredients
Cookies
1 cup (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar, plus more for rolling
2 eggs
2 teaspoons pure vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup shredded coconut
Topping
1 cup shredded coconut
1/4 cup confectioners' sugar
1 egg white
Directions
Preheat the oven to 350°F. Line two baking sheets with parchment paper.
Make the cookies: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter with the sugar until light and fluffy, 4 to 5 minutes.
Add the eggs one at a time, scraping the side of the bowl well after each addition. Beat in the vanilla extract and mix to combine.
Add the flour, baking soda and salt to the bowl; mix on low speed to combine, 1 to 2 minutes. Add the coconut and mix until incorporated, 1 minute more.
Shape 2 tablespoons of dough into a ball and then roll in sugar to coat. Repeat with the remaining dough. Place the balls on the prepared baking sheet, leaving about 1 1/2 inches between each cookie. Lightly press the cookies to flatten.
Bake the cookies for 5 minutes. While the cookies bake, make the topping. In a small bowl, combine the coconut with the confectioners' sugar. Add the egg white and mix until fully combined.
After 5 minutes, remove the cookie sheets from the oven. Top each cookie with 2 teaspoons of the coconut mixture and then return the sheets to the oven. Bake 5 to 7 minutes more, until the cookies are golden at the edges. Cool before serving.
CHICKEN IN MUSTARD SAUCE
This comes from Jacques Pepin in The New York Times' Cooking e-newsletter. The recipe begins, “This healthy yet elegant weeknight chicken dish came to The Times in 1988, courtesy of Jacques Pépin. It's simple but loaded with flavor, and you can throw it together in about a half hour. Just sauté the chicken until golden, then make a quick sauce from onions, water and mustard and reduce until thick. Serve with rice to soak up the sauce, and a crisp green salad. If white meat is not your thing, it would be equally delicious made with boneless chicken thighs (just be sure to add a few minutes of cooking time).” Time: 35 minutes; Makes 8 servings.
To view this online, click here.
Ingredients
8 5-ounce chicken breasts, skinless and boneless
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon vegetable oil
1 cup onion, finely chopped
2 tablespoons flour
2 cups water
1 1/2 teaspoons dry mustard
1 tablespoon Dijon mustard
Preparation
Sprinkle the meat with the salt and pepper.
Heat the oil in a large skillet over medium-high heat. When it is hot, brown the chicken for one-and-a-half minutes on each side.
Mix in the onion and continue cooking for one minute.
Sprinkle the flour on the chicken pieces, turning them so that all the pieces are coated. Cook one minute to lightly brown the flour.
Add the water and stir to dissolve the flour until the mixture comes to a boil. Lower the heat, cover the skillet and boil gently for five minutes.
Remove the meat to a serving platter and keep warm.
Cook the sauce to reduce it to about one-and-a-half cups. Mix the dry mustard with the Dijon mustard and stir until smooth. Stir the mustard mixture into the sauce and heat, but do not allow the sauce to boil after the mustard has been added.
Place the chicken pieces in the sauce and warm over low heat for 10 to 15 minutes to develop the flavor.
Serve the chicken with the sauce.
MEXICAN WEDDING COOKIES
This comes from the Food.com e-newsletter. Prep Time: 15 minutes; Cook Time: 10 minutes; Total Time: 25 minutes; makes 36 cookies.
To view this online, go to http://www.food.com/recipe/mexican-wedding-cookies-8278.
Ingredients
1 cup butter, softened
1 cup powdered sugar
2 cups flour, sifted
1 cup nuts, ground
1 teaspoon vanilla
Directions
Combine all ingredients.
Form into 1 1/2" balls.
Bake on cookie sheet at 350°F for about 10-15 minutes or until set.
Roll in additional powdered sugar while still warm.
BARBECIE CHICKEN BUBBLE-UP BAKE
This comes from Tablespoon, and starts off, “This bubble-up bake — featuring barbecue chicken, cheese and biscuits —is bound to be a hit.” Prep Time: 25 min; Total Time: 55 min; Servings: 6.
To view this online, click here.
Ingredients
1 lb boneless skinless chicken breasts, cut into 1-inch pieces
1 can (16.3 oz) Pillsbury™ Grands!™ Homestyle refrigerated original or buttermilk biscuits
1 bottle (18 oz) barbecue sauce
2 cups shredded mozzarella cheese (8 oz)
3 tablespoons chopped fresh cilantro, if desired
Directions
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
Heat 10-inch nonstick skillet over medium-high heat. Add chicken; cook 10 minutes, stirring occasionally, until no longer pink in center. Remove from heat. Cool slightly, about 5 minutes.
Meanwhile, separate dough into 8 biscuits. Cut each biscuit into 8 pieces. Set aside.
Place cooked chicken in medium bowl. Pour barbecue sauce over chicken; stir to combine. Add biscuit dough pieces to chicken mixture; gently toss to combine. Spread mixture evenly in baking dish. Sprinkle cheese over top.
Bake 25 to 30 minutes or until golden brown and cheese is melted. Sprinkle cilantro over top. Serve immediately.
CHICKEN WITH CREAMY CURRY SAUCE
This comes from Diana Rattray, About.com's Souther Food expert. Diana wrote, “This easy skillet chicken is flavored with curry powder, garlic, and a little wine. Serve this great tasting chicken with rice and a favorite vegetable for a fabulous family meal.” Prep Time: 10 minutes; Cook Time: 25 minutes; Total Time: 35 minutes; Yield: 4 to 6 Servings.
To view this online, click here.
Ingredients
4 to 6 boneless chicken breast halves, without skin
Salt and pepper
1/4 cup flour
2 tablespoons extra virgin olive oil
1 tablespoon butter
1 cup chicken broth
1/2 cup dry white wine
1/4 cup chopped fresh parsley, or about 1 tablespoon dried
4 green onions, thinly sliced
4 cloves garlic, finely minced
1 1/2 teaspoons curry powder, or to taste
3/4 cup heavy cream
Salt, to taste
Preparation
Wash chicken breasts; pat dry and lightly sprinkle all over with salt and pepper. Dredge in flour to coat both sides.
Heat oil and butter in a large skillet or sauté pan over medium heat. Add chicken breasts and cook for about 4 to 5 minutes on each side, until lightly browned. Add the chicken broth, wine, parsley, green onions, garlic, and curry powder. Bring to a boil; reduce heat to medium-low and simmer, uncovered, for 5 minutes.
Cover and simmer for 5 to 10 minutes longer.
Stir in cream and add salt, to taste. Heat through.
Serve chicken breasts with a little of the sauce.
ONE-POT RIGATONI WITH SPICY TOMATO SAUCE
This comes from the Tablespoon e-newsletter. It begins, “This one-pot version of the spicy Italian classic cooks the pasta in the sauce with shiitake mushrooms for even more earthy, delicious flavor.” Prep Time: 45 min; Total Time: 45 min; makes 8 servings.
To view this online, click here.
Ingredients
1 tablespoon olive oil
1 cup sliced red onion
8 oz sliced shiitake mushrooms
3 cloves garlic, sliced
4 tablespoons spicy harissa
1 can (28 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
4 cups water
16 oz uncooked rigatoni pasta
1/4 cup kalamata olives, chopped
1 cup shredded fresh basil leaves
1/2 cup shredded Parmesan cheese
Directions
In 5-quart Dutch oven, heat oil over medium heat until shimmering. Add onion; cook 3 to 4 minutes or until translucent. Add mushrooms; cook 5 to 7 minutes or until mushrooms are browned and liquid is evaporated. Add garlic, harissa and tomatoes; heat just to simmering. Stir in water; heat to boiling.
Add pasta; return to simmering. Reduce heat to medium-low; cook 15 to 20 minutes, stirring frequently, until pasta is cooked to desired tenderness. Stir in olives. Top with basil and cheese. Serve immediately. Cover and refrigerate leftovers.
COCONUT COOKIES
This comes from PureWow and is described as “part sugar cookie, part macaroon.” The recipe begins, “One cannot have too many cookie recipes in her back pocket. Even better if they're not the same old, same old. Like this recipe for coconut cookies. It's what happens when sugar cookies meet macaroons, and it's glorious.” Start to finish: 45 minutes; makes 2 dozen medium cookies.
To view this online, click here.
Ingredients
Cookies
1 cup (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar, plus more for rolling
2 eggs
2 teaspoons pure vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup shredded coconut
Topping
1 cup shredded coconut
1/4 cup confectioners' sugar
1 egg white
Directions
Preheat the oven to 350°F. Line two baking sheets with parchment paper.
Make the cookies: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter with the sugar until light and fluffy, 4 to 5 minutes.
Add the eggs one at a time, scraping the side of the bowl well after each addition. Beat in the vanilla extract and mix to combine.
Add the flour, baking soda and salt to the bowl; mix on low speed to combine, 1 to 2 minutes. Add the coconut and mix until incorporated, 1 minute more.
Shape 2 tablespoons of dough into a ball and then roll in sugar to coat. Repeat with the remaining dough. Place the balls on the prepared baking sheet, leaving about 1 1/2 inches between each cookie. Lightly press the cookies to flatten.
Bake the cookies for 5 minutes. While the cookies bake, make the topping. In a small bowl, combine the coconut with the confectioners' sugar. Add the egg white and mix until fully combined.
After 5 minutes, remove the cookie sheets from the oven. Top each cookie with 2 teaspoons of the coconut mixture and then return the sheets to the oven. Bake 5 to 7 minutes more, until the cookies are golden at the edges. Cool before serving.
CHICKEN IN MUSTARD SAUCE
This comes from Jacques Pepin in The New York Times' Cooking e-newsletter. The recipe begins, “This healthy yet elegant weeknight chicken dish came to The Times in 1988, courtesy of Jacques Pépin. It's simple but loaded with flavor, and you can throw it together in about a half hour. Just sauté the chicken until golden, then make a quick sauce from onions, water and mustard and reduce until thick. Serve with rice to soak up the sauce, and a crisp green salad. If white meat is not your thing, it would be equally delicious made with boneless chicken thighs (just be sure to add a few minutes of cooking time).” Time: 35 minutes; Makes 8 servings.
To view this online, click here.
Ingredients
8 5-ounce chicken breasts, skinless and boneless
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon vegetable oil
1 cup onion, finely chopped
2 tablespoons flour
2 cups water
1 1/2 teaspoons dry mustard
1 tablespoon Dijon mustard
Preparation
Sprinkle the meat with the salt and pepper.
Heat the oil in a large skillet over medium-high heat. When it is hot, brown the chicken for one-and-a-half minutes on each side.
Mix in the onion and continue cooking for one minute.
Sprinkle the flour on the chicken pieces, turning them so that all the pieces are coated. Cook one minute to lightly brown the flour.
Add the water and stir to dissolve the flour until the mixture comes to a boil. Lower the heat, cover the skillet and boil gently for five minutes.
Remove the meat to a serving platter and keep warm.
Cook the sauce to reduce it to about one-and-a-half cups. Mix the dry mustard with the Dijon mustard and stir until smooth. Stir the mustard mixture into the sauce and heat, but do not allow the sauce to boil after the mustard has been added.
Place the chicken pieces in the sauce and warm over low heat for 10 to 15 minutes to develop the flavor.
Serve the chicken with the sauce.
MEXICAN WEDDING COOKIES
This comes from the Food.com e-newsletter. Prep Time: 15 minutes; Cook Time: 10 minutes; Total Time: 25 minutes; makes 36 cookies.
To view this online, go to http://www.food.com/recipe/mexican-wedding-cookies-8278.
Ingredients
1 cup butter, softened
1 cup powdered sugar
2 cups flour, sifted
1 cup nuts, ground
1 teaspoon vanilla
Directions
Combine all ingredients.
Form into 1 1/2" balls.
Bake on cookie sheet at 350°F for about 10-15 minutes or until set.
Roll in additional powdered sugar while still warm.
BARBECIE CHICKEN BUBBLE-UP BAKE
This comes from Tablespoon, and starts off, “This bubble-up bake — featuring barbecue chicken, cheese and biscuits —is bound to be a hit.” Prep Time: 25 min; Total Time: 55 min; Servings: 6.
To view this online, click here.
Ingredients
1 lb boneless skinless chicken breasts, cut into 1-inch pieces
1 can (16.3 oz) Pillsbury™ Grands!™ Homestyle refrigerated original or buttermilk biscuits
1 bottle (18 oz) barbecue sauce
2 cups shredded mozzarella cheese (8 oz)
3 tablespoons chopped fresh cilantro, if desired
Directions
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
Heat 10-inch nonstick skillet over medium-high heat. Add chicken; cook 10 minutes, stirring occasionally, until no longer pink in center. Remove from heat. Cool slightly, about 5 minutes.
Meanwhile, separate dough into 8 biscuits. Cut each biscuit into 8 pieces. Set aside.
Place cooked chicken in medium bowl. Pour barbecue sauce over chicken; stir to combine. Add biscuit dough pieces to chicken mixture; gently toss to combine. Spread mixture evenly in baking dish. Sprinkle cheese over top.
Bake 25 to 30 minutes or until golden brown and cheese is melted. Sprinkle cilantro over top. Serve immediately.
CHICKEN WITH CREAMY CURRY SAUCE
This comes from Diana Rattray, About.com's Souther Food expert. Diana wrote, “This easy skillet chicken is flavored with curry powder, garlic, and a little wine. Serve this great tasting chicken with rice and a favorite vegetable for a fabulous family meal.” Prep Time: 10 minutes; Cook Time: 25 minutes; Total Time: 35 minutes; Yield: 4 to 6 Servings.
To view this online, click here.
Ingredients
4 to 6 boneless chicken breast halves, without skin
Salt and pepper
1/4 cup flour
2 tablespoons extra virgin olive oil
1 tablespoon butter
1 cup chicken broth
1/2 cup dry white wine
1/4 cup chopped fresh parsley, or about 1 tablespoon dried
4 green onions, thinly sliced
4 cloves garlic, finely minced
1 1/2 teaspoons curry powder, or to taste
3/4 cup heavy cream
Salt, to taste
Preparation
Wash chicken breasts; pat dry and lightly sprinkle all over with salt and pepper. Dredge in flour to coat both sides.
Heat oil and butter in a large skillet or sauté pan over medium heat. Add chicken breasts and cook for about 4 to 5 minutes on each side, until lightly browned. Add the chicken broth, wine, parsley, green onions, garlic, and curry powder. Bring to a boil; reduce heat to medium-low and simmer, uncovered, for 5 minutes.
Cover and simmer for 5 to 10 minutes longer.
Stir in cream and add salt, to taste. Heat through.
Serve chicken breasts with a little of the sauce.
ONE-POT RIGATONI WITH SPICY TOMATO SAUCE
This comes from the Tablespoon e-newsletter. It begins, “This one-pot version of the spicy Italian classic cooks the pasta in the sauce with shiitake mushrooms for even more earthy, delicious flavor.” Prep Time: 45 min; Total Time: 45 min; makes 8 servings.
To view this online, click here.
Ingredients
1 tablespoon olive oil
1 cup sliced red onion
8 oz sliced shiitake mushrooms
3 cloves garlic, sliced
4 tablespoons spicy harissa
1 can (28 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
4 cups water
16 oz uncooked rigatoni pasta
1/4 cup kalamata olives, chopped
1 cup shredded fresh basil leaves
1/2 cup shredded Parmesan cheese
Directions
In 5-quart Dutch oven, heat oil over medium heat until shimmering. Add onion; cook 3 to 4 minutes or until translucent. Add mushrooms; cook 5 to 7 minutes or until mushrooms are browned and liquid is evaporated. Add garlic, harissa and tomatoes; heat just to simmering. Stir in water; heat to boiling.
Add pasta; return to simmering. Reduce heat to medium-low; cook 15 to 20 minutes, stirring frequently, until pasta is cooked to desired tenderness. Stir in olives. Top with basil and cheese. Serve immediately. Cover and refrigerate leftovers.
Tuesday, January 26, 2016
Soup!
Winter weather just seems like the perfect weather for a warm bowl of homemade soup. Here are six soup recipes to warm you up. Enjoy!
LENTIL VEGETABLE SOUP
This comes from Ina Garten of The Food Network's Barefoot Contessa. Total Time: 2 hr 5 min; Prep: 20 min; Inactive: 15 min; Cook: 1 hr 30 min; Yield: 8 to 10 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/ina-garten/lentil-vegetable-soup-recipe.print.html?oc=linkback
Ingredients
1 pound French green lentils
4 cups chopped yellow onions (3 large onions)
4 cups chopped leeks, white part only (2 leeks)
1 tablespoon minced garlic (3 cloves)
1/4 cup good olive oil, plus additional for drizzling on top
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
1 tablespoon minced fresh thyme leaves or 1 teaspoon dried
1 teaspoon ground cumin
3 cups medium-diced celery (8 stalks)
3 cups medium-diced carrots (4 to 6 carrots)
3 quarts chicken stock
1/4 cup tomato paste
2 tablespoons red wine or red wine vinegar
Freshly grated Parmesan cheese
Directions
In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
In a large stockpot on medium heat, saute the onions, leeks, and garlic with the olive oil, salt, pepper, thyme, and cumin for 20 minutes, until the vegetables are translucent and very tender. Add the celery and carrots and saute for 10 more minutes. Add the chicken stock, tomato paste, and lentils. Cover and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, until the lentils are cooked through. Check the seasonings. Add the red wine and serve hot, drizzled with olive oil and sprinkled with grated Parmesan.
SEARED BROCCOLI AND POTATO SOUP
This comes from Melissa Clark from The New York Times' Cooking newsletter. If you haven't already signed up for their newsletter, I highly recommend it.
For this recipe, Melissa writes, “This is not your average broccoli soup. Instead of merely boiling the broccoli to cook it, here, the florets are seared until deeply browned on one side while remaining bright green on the other. This gives the soup a layer of caramelized flavor while also preserving the fresh green taste of the broccoli itself. It’s a technique inspired by Andrew Feinberg of Franny’s restaurant in Brooklyn, who also uses it for zucchini soup. In this version, we’ve added potato for body, chile flakes for spice and lemon zest to heighten the citrus tang at the end.” Time: 45 minutes; makes 4 to 6 servings.
To view this online, click here.
Ingredients
1/2 cup olive oil, plus more as needed
2 heads broccoli (about 2 pounds), separated into small florets, stems peeled and diced
2 1/2 teaspoons kosher salt, more to taste
2 tablespoons unsalted butter
1 large Spanish onion, diced
5 cloves garlic, chopped
1/2 teaspoons black pepper, more for finishing
1/4 teaspoon red pepper flakes
1/2 pound potatoes, peeled and thinly sliced
1/4 teaspoon finely grated lemon zest
1 1/2 tablespoons fresh lemon juice, more to taste
Grated Parmesan, to finish
Flaky sea salt, to finish
Preparation
In a large soup pot, heat 2 tablespoons of oil over high heat. Add about a third of the broccoli, just enough so that it covers the bottom of the pan in a single layer without overcrowding. Cook broccoli without moving it for about 3 to 4 minutes, or until dark brown on 1 side only (leave the other side bright green). Transfer to a big bowl and repeat with remaining broccoli and more oil. When all the broccoli has been browned, season with 1 teaspoon salt and set aside.
Reduce heat to medium-low. Add butter and remaining 2 tablespoons of oil to pan. Add onions and garlic, black and red peppers, and 1/2 teaspoon salt. Cook onion-garlic mixture until soft and translucent, about 4 minutes. Add potato to the pot with 1 quart water and remaining 1 teaspoon salt. Bring to a simmer, cover pot and cook until potato is just tender, 10 to 15 minutes. Add broccoli, cover again and cook until tender, another 5 to 10 minutes.
Add lemon zest and roughly purée soup with an immersion or regular blender, leaving some small chunks for texture. Stir in lemon juice. Finish with grated Parmesan, a drizzle of olive oil, black pepper and flaky sea salt.
HERBED CARROT SOUP
From the December 2005 issue of Runner's World; reprinted from HerbWise: Growing, Cooking, WellBeing, by Bruce Burnett
2 pounds of carrots, chopped
1 large onion, diced
6 sprigs of fresh parsley, 3 sprigs of fresh thyme or 1 teaspoon of dried thyme, and 6 six black peppercorns, bundled together so that they can be easily removed after cooking
2 cloves garlic, crushed
4 Tbs of butter
6 C of vegetable stock
Freshly grated mace or nutmeg
Salt & pepper to taste
Lightly sauté the onion & garlic in the butter. Add the stock & carrots & simmer for about 15 minutes. Add the bundle of herbs & continue to simmer for another 20 minutes. Remove the herbs, allow the soup to cool, & put it through the blender in batches. Reheat the soup over low heat while adding the mace or nutmeg & salt & pepper to taste. Serve with some fresh, homemade bread & garnish with some fresh parsley & a little chopped fresh thyme.
Note: The original recipe called for vegetable or chicken stock.
THREE-BEAN SOUP
This is one of my favorite quick meals that I usually only fix on weekends, especially if it happens to be cold and/or rainy. It’s from the November/December 2005 issue of Vegetarian Times, page 37, in that issue’s “30 Minutes; Quick, Fast Food” section. This vegan recipe serves 6, and starts off, “Here’s a straight-from-the-pantry soup that’ll become a weeknight favorite. (Or, in my case, weekend favorite.) Pureeing one of the cans of beans creates a creamy base without adding extra fat or cholesterol. Garnish with crumbled feta cheese and serve with vegetable chips, if desired.”
2 Tbs. vegetable oil
1 large onion, diced (about 2 cups)
1 15.5-oz. can navy beans, drained and rinsed
1 15.5-oz. can black beans, drained and rinsed
6 cloves garlic, minced (about 2 Tbs.)
2 cups low-sodium vegetable broth or water
1 15.5-oz. can great Northern beans, drained and rinsed
Heat oil in large pot over medium heat. Saute onion 2 to 3 minutes, or until soft. Add navy beans, black beans and garlic, and continue cooking and stirring 8 to 10 minutes more. Stir in 1 cup broth.
Meanwhile, put great Northern beans and remaining 1 cup broth into food processor or blender, and puree until smooth. Pour puree into soup. Season to taste with salt and pepper. Thin with more broth or water, if desired.
Spoon into individual soup bowls, and serve hot.
Per serving: 231 calories; 13 g protein; 5 g total fat (0 g saturated fat); 39 g carbs; 0 mg cholesterol; 557 mg sodium; 11 g fiber; 5 g sugars
THREE-BEAN SOUP
This is one of my favorite quick meals that I usually only fix on weekends, especially if it happens to be cold and/or rainy. It’s from the November/December 2005 issue of Vegetarian Times, page 37, in that issue’s “30 Minutes; Quick, Fast Food” section. This vegan recipe serves 6, and starts off, “Here’s a straight-from-the-pantry soup that’ll become a weeknight favorite. (Or, in my case, weekend favorite.) Pureeing one of the cans of beans creates a creamy base without adding extra fat or cholesterol. Garnish with crumbled feta cheese and serve with vegetable chips, if desired.”
2 Tbs. vegetable oil
1 large onion, diced (about 2 cups)
1 15.5-oz. can navy beans, drained and rinsed
1 15.5-oz. can black beans, drained and rinsed
6 cloves garlic, minced (about 2 Tbs.)
2 cups low-sodium vegetable broth or water
1 15.5-oz. can great Northern beans, drained and rinsed
Heat oil in large pot over medium heat. Saute onion 2 to 3 minutes, or until soft. Add navy beans, black beans and garlic, and continue cooking and stirring 8 to 10 minutes more. Stir in 1 cup broth.
Meanwhile, put great Northern beans and remaining 1 cup broth into food processor or blender, and puree until smooth. Pour puree into soup. Season to taste with salt and pepper. Thin with more broth or water, if desired.
Spoon into individual soup bowls, and serve hot.
Per serving: 231 calories; 13 g protein; 5 g total fat (0 g saturated fat); 39 g carbs; 0 mg cholesterol; 557 mg sodium; 11 g fiber; 5 g sugars
VEGETABLE NOODLE SOUP
This comes from The Food Network Kitchen, and starts, “This soup is just as good for dinner as it is for lunch -- it's warming and comforting and perfect for a rainy day.” Total Time: 30 min; Prep: 10 min; Cook: 20 min; Yield: 4 servings, about 4 cups; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/vegetable-noodle-soup-recipe.html?oc=linkback
Ingredients
2 tablespoons extra-virgin olive oil
1 rib celery, sliced (about 1 cup)
1 medium carrot, sliced (about 3/4 cup)
1 clove garlic, smashed
1/4 medium onion, about 1/2 cup
1/4 teaspoon kosher salt
1/3 cup orzo or other small pasta or egg noodles or broken up spaghetti
4 cups low-sodium chicken broth (1 quart box, or 2 cans)
Small handful fresh parsley leaves, basil or dill, chopped (about 2 tablespoons)
1/2 lemon, juiced (about 1 tablespoon)
Freshly ground black pepper
Serving suggestion: Whole-wheat crackers and cheese sticks
Directions
Heat the olive oil in a medium saucepan over medium heat; add all the vegetables, garlic and onion. Season with the salt, and cook until tender, about 6 minutes. Add the pasta and cook until slightly toasted and golden, about 2 minutes. Add broth, and bring to a boil over high heat. Cook, covered, until pasta is just tender, about 8 minutes.
Stir in whatever herb suits you (or your young eater) and lemon juice. Season with pepper and additional salt, to taste. Fill thermos, pack in a lunch sack with crackers and cheese sticks and send off to school.
Tip: This soup freezes well, so freeze any leftovers or make a double batch to have plenty on hand. Also, you can stir in some cooked chicken or mini-meatballs, if desired, for another meal.
SLOW-COOKER THREE CHEESE BROCCOLI SOUP
This yummy recipe comes from the Tablespoon e-newsletter, and starts off, “Treat your family to a cheesy dinner with this slow cooked broccoli soup that’s made using Progresso® chicken broth.” Prep Time: 15 minutes; Total Time: 4 hours 15 minutes; Makes 8 servings.
To view this online, click here.
Ingredients
1/4 cup butter or margarine
1 large onion, chopped (1 cup)
1/4 cup Gold Medal™ all-purpose flour
1 can (12 oz) evaporated milk
1 carton (32 oz) Progresso™ chicken broth (4 cups)
1 bag (14 oz) frozen baby broccoli florets, thawed
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
1 loaf (8 oz) prepared cheese product, cut into cubes
1 1/2 cups shredded extra-sharp Cheddar cheese (6 oz)
1 cup shredded Parmesan cheese (4 oz)
Additional shredded extra-sharp Cheddar cheese, if desired
Directions
Spray 4-quart slow cooker with cooking spray. In 12-inch skillet, melt butter over medium-high heat. Cook onion in butter 4 minutes, stirring occasionally, until tender. Stir in flour. Cook 1 minute, stirring constantly. Gradually stir in milk until smooth. Pour mixture into slow cooker. Stir in broth, broccoli, pepper and salt.
Cover; cook on Low heat setting 4 hours or until bubbly.
Add cheese cubes to slow cooker; stir until melted. Add 1 1/2 cups Cheddar cheese and the Parmesan cheese; stir until melted. Sprinkle individual servings with additional Cheddar cheese.
LENTIL VEGETABLE SOUP
This comes from Ina Garten of The Food Network's Barefoot Contessa. Total Time: 2 hr 5 min; Prep: 20 min; Inactive: 15 min; Cook: 1 hr 30 min; Yield: 8 to 10 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/ina-garten/lentil-vegetable-soup-recipe.print.html?oc=linkback
Ingredients
1 pound French green lentils
4 cups chopped yellow onions (3 large onions)
4 cups chopped leeks, white part only (2 leeks)
1 tablespoon minced garlic (3 cloves)
1/4 cup good olive oil, plus additional for drizzling on top
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
1 tablespoon minced fresh thyme leaves or 1 teaspoon dried
1 teaspoon ground cumin
3 cups medium-diced celery (8 stalks)
3 cups medium-diced carrots (4 to 6 carrots)
3 quarts chicken stock
1/4 cup tomato paste
2 tablespoons red wine or red wine vinegar
Freshly grated Parmesan cheese
Directions
In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
In a large stockpot on medium heat, saute the onions, leeks, and garlic with the olive oil, salt, pepper, thyme, and cumin for 20 minutes, until the vegetables are translucent and very tender. Add the celery and carrots and saute for 10 more minutes. Add the chicken stock, tomato paste, and lentils. Cover and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, until the lentils are cooked through. Check the seasonings. Add the red wine and serve hot, drizzled with olive oil and sprinkled with grated Parmesan.
SEARED BROCCOLI AND POTATO SOUP
This comes from Melissa Clark from The New York Times' Cooking newsletter. If you haven't already signed up for their newsletter, I highly recommend it.
For this recipe, Melissa writes, “This is not your average broccoli soup. Instead of merely boiling the broccoli to cook it, here, the florets are seared until deeply browned on one side while remaining bright green on the other. This gives the soup a layer of caramelized flavor while also preserving the fresh green taste of the broccoli itself. It’s a technique inspired by Andrew Feinberg of Franny’s restaurant in Brooklyn, who also uses it for zucchini soup. In this version, we’ve added potato for body, chile flakes for spice and lemon zest to heighten the citrus tang at the end.” Time: 45 minutes; makes 4 to 6 servings.
To view this online, click here.
Ingredients
1/2 cup olive oil, plus more as needed
2 heads broccoli (about 2 pounds), separated into small florets, stems peeled and diced
2 1/2 teaspoons kosher salt, more to taste
2 tablespoons unsalted butter
1 large Spanish onion, diced
5 cloves garlic, chopped
1/2 teaspoons black pepper, more for finishing
1/4 teaspoon red pepper flakes
1/2 pound potatoes, peeled and thinly sliced
1/4 teaspoon finely grated lemon zest
1 1/2 tablespoons fresh lemon juice, more to taste
Grated Parmesan, to finish
Flaky sea salt, to finish
Preparation
In a large soup pot, heat 2 tablespoons of oil over high heat. Add about a third of the broccoli, just enough so that it covers the bottom of the pan in a single layer without overcrowding. Cook broccoli without moving it for about 3 to 4 minutes, or until dark brown on 1 side only (leave the other side bright green). Transfer to a big bowl and repeat with remaining broccoli and more oil. When all the broccoli has been browned, season with 1 teaspoon salt and set aside.
Reduce heat to medium-low. Add butter and remaining 2 tablespoons of oil to pan. Add onions and garlic, black and red peppers, and 1/2 teaspoon salt. Cook onion-garlic mixture until soft and translucent, about 4 minutes. Add potato to the pot with 1 quart water and remaining 1 teaspoon salt. Bring to a simmer, cover pot and cook until potato is just tender, 10 to 15 minutes. Add broccoli, cover again and cook until tender, another 5 to 10 minutes.
Add lemon zest and roughly purée soup with an immersion or regular blender, leaving some small chunks for texture. Stir in lemon juice. Finish with grated Parmesan, a drizzle of olive oil, black pepper and flaky sea salt.
HERBED CARROT SOUP
From the December 2005 issue of Runner's World; reprinted from HerbWise: Growing, Cooking, WellBeing, by Bruce Burnett
2 pounds of carrots, chopped
1 large onion, diced
6 sprigs of fresh parsley, 3 sprigs of fresh thyme or 1 teaspoon of dried thyme, and 6 six black peppercorns, bundled together so that they can be easily removed after cooking
2 cloves garlic, crushed
4 Tbs of butter
6 C of vegetable stock
Freshly grated mace or nutmeg
Salt & pepper to taste
Lightly sauté the onion & garlic in the butter. Add the stock & carrots & simmer for about 15 minutes. Add the bundle of herbs & continue to simmer for another 20 minutes. Remove the herbs, allow the soup to cool, & put it through the blender in batches. Reheat the soup over low heat while adding the mace or nutmeg & salt & pepper to taste. Serve with some fresh, homemade bread & garnish with some fresh parsley & a little chopped fresh thyme.
Note: The original recipe called for vegetable or chicken stock.
THREE-BEAN SOUP
This is one of my favorite quick meals that I usually only fix on weekends, especially if it happens to be cold and/or rainy. It’s from the November/December 2005 issue of Vegetarian Times, page 37, in that issue’s “30 Minutes; Quick, Fast Food” section. This vegan recipe serves 6, and starts off, “Here’s a straight-from-the-pantry soup that’ll become a weeknight favorite. (Or, in my case, weekend favorite.) Pureeing one of the cans of beans creates a creamy base without adding extra fat or cholesterol. Garnish with crumbled feta cheese and serve with vegetable chips, if desired.”
2 Tbs. vegetable oil
1 large onion, diced (about 2 cups)
1 15.5-oz. can navy beans, drained and rinsed
1 15.5-oz. can black beans, drained and rinsed
6 cloves garlic, minced (about 2 Tbs.)
2 cups low-sodium vegetable broth or water
1 15.5-oz. can great Northern beans, drained and rinsed
Heat oil in large pot over medium heat. Saute onion 2 to 3 minutes, or until soft. Add navy beans, black beans and garlic, and continue cooking and stirring 8 to 10 minutes more. Stir in 1 cup broth.
Meanwhile, put great Northern beans and remaining 1 cup broth into food processor or blender, and puree until smooth. Pour puree into soup. Season to taste with salt and pepper. Thin with more broth or water, if desired.
Spoon into individual soup bowls, and serve hot.
Per serving: 231 calories; 13 g protein; 5 g total fat (0 g saturated fat); 39 g carbs; 0 mg cholesterol; 557 mg sodium; 11 g fiber; 5 g sugars
THREE-BEAN SOUP
This is one of my favorite quick meals that I usually only fix on weekends, especially if it happens to be cold and/or rainy. It’s from the November/December 2005 issue of Vegetarian Times, page 37, in that issue’s “30 Minutes; Quick, Fast Food” section. This vegan recipe serves 6, and starts off, “Here’s a straight-from-the-pantry soup that’ll become a weeknight favorite. (Or, in my case, weekend favorite.) Pureeing one of the cans of beans creates a creamy base without adding extra fat or cholesterol. Garnish with crumbled feta cheese and serve with vegetable chips, if desired.”
2 Tbs. vegetable oil
1 large onion, diced (about 2 cups)
1 15.5-oz. can navy beans, drained and rinsed
1 15.5-oz. can black beans, drained and rinsed
6 cloves garlic, minced (about 2 Tbs.)
2 cups low-sodium vegetable broth or water
1 15.5-oz. can great Northern beans, drained and rinsed
Heat oil in large pot over medium heat. Saute onion 2 to 3 minutes, or until soft. Add navy beans, black beans and garlic, and continue cooking and stirring 8 to 10 minutes more. Stir in 1 cup broth.
Meanwhile, put great Northern beans and remaining 1 cup broth into food processor or blender, and puree until smooth. Pour puree into soup. Season to taste with salt and pepper. Thin with more broth or water, if desired.
Spoon into individual soup bowls, and serve hot.
Per serving: 231 calories; 13 g protein; 5 g total fat (0 g saturated fat); 39 g carbs; 0 mg cholesterol; 557 mg sodium; 11 g fiber; 5 g sugars
VEGETABLE NOODLE SOUP
This comes from The Food Network Kitchen, and starts, “This soup is just as good for dinner as it is for lunch -- it's warming and comforting and perfect for a rainy day.” Total Time: 30 min; Prep: 10 min; Cook: 20 min; Yield: 4 servings, about 4 cups; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/vegetable-noodle-soup-recipe.html?oc=linkback
Ingredients
2 tablespoons extra-virgin olive oil
1 rib celery, sliced (about 1 cup)
1 medium carrot, sliced (about 3/4 cup)
1 clove garlic, smashed
1/4 medium onion, about 1/2 cup
1/4 teaspoon kosher salt
1/3 cup orzo or other small pasta or egg noodles or broken up spaghetti
4 cups low-sodium chicken broth (1 quart box, or 2 cans)
Small handful fresh parsley leaves, basil or dill, chopped (about 2 tablespoons)
1/2 lemon, juiced (about 1 tablespoon)
Freshly ground black pepper
Serving suggestion: Whole-wheat crackers and cheese sticks
Directions
Heat the olive oil in a medium saucepan over medium heat; add all the vegetables, garlic and onion. Season with the salt, and cook until tender, about 6 minutes. Add the pasta and cook until slightly toasted and golden, about 2 minutes. Add broth, and bring to a boil over high heat. Cook, covered, until pasta is just tender, about 8 minutes.
Stir in whatever herb suits you (or your young eater) and lemon juice. Season with pepper and additional salt, to taste. Fill thermos, pack in a lunch sack with crackers and cheese sticks and send off to school.
Tip: This soup freezes well, so freeze any leftovers or make a double batch to have plenty on hand. Also, you can stir in some cooked chicken or mini-meatballs, if desired, for another meal.
SLOW-COOKER THREE CHEESE BROCCOLI SOUP
This yummy recipe comes from the Tablespoon e-newsletter, and starts off, “Treat your family to a cheesy dinner with this slow cooked broccoli soup that’s made using Progresso® chicken broth.” Prep Time: 15 minutes; Total Time: 4 hours 15 minutes; Makes 8 servings.
To view this online, click here.
Ingredients
1/4 cup butter or margarine
1 large onion, chopped (1 cup)
1/4 cup Gold Medal™ all-purpose flour
1 can (12 oz) evaporated milk
1 carton (32 oz) Progresso™ chicken broth (4 cups)
1 bag (14 oz) frozen baby broccoli florets, thawed
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
1 loaf (8 oz) prepared cheese product, cut into cubes
1 1/2 cups shredded extra-sharp Cheddar cheese (6 oz)
1 cup shredded Parmesan cheese (4 oz)
Additional shredded extra-sharp Cheddar cheese, if desired
Directions
Spray 4-quart slow cooker with cooking spray. In 12-inch skillet, melt butter over medium-high heat. Cook onion in butter 4 minutes, stirring occasionally, until tender. Stir in flour. Cook 1 minute, stirring constantly. Gradually stir in milk until smooth. Pour mixture into slow cooker. Stir in broth, broccoli, pepper and salt.
Cover; cook on Low heat setting 4 hours or until bubbly.
Add cheese cubes to slow cooker; stir until melted. Add 1 1/2 cups Cheddar cheese and the Parmesan cheese; stir until melted. Sprinkle individual servings with additional Cheddar cheese.
Monday, January 25, 2016
Meatless Monday
Time for Meatless Monday. Enjoy!
VEGETARIAN CHILI
This is from Runner's World. Apparently, it was in the December 1999 issue and repeated after someone mentioned it in a letter in the February 2000 issue. I'm always amazed at the great food coming out of there!
1 onion, chopped
1 sweet green pepper, chopped
2 cloves garlic, minced
1 teaspoon soybean or olive oil
1 16-ounce package extra-firm tofu, drained and crumbled
1 or 2 19-once cans of beans (kidney, pinto, or white)
1 28-ounce can stewed tomatoes
3 medium carrots, sliced
2 Tablespoons chili powder
1 teaspoon cumin
1 teaspoon hot sauce
Salt & Pepper to taste
Sauté the onion, pepper & garlic in oil over medium heat. Add the tofu and sauté until crisp & lightly browned (about 10 minutes). Add the beans, stewed tomatoes, carrots, chili powder, cumin, hot sauce, & salt & pepper. Bring to a boil. Reduce heat & simmer for 50-60 minutes. Serves 4.
From Runner’s World, December, 1999/letters Feb. 2000
REWORKED VEGETARIAN CHILI
I've fixed this recipe probably several hundred times, easily. I started off with the above Runner's World recipe; it slowly morphed into this recipe.
Note: I have a habit of buying anywhere from 16 to 20 (or more) peppers of varying colors at the same time, then chopping them all up, putting them into several containers, and freezing them. When I put them into the containers, they're not separated by color, but, rather, dumped in together. This way, I end up with containers with red, green, yellow and orange bell peppers all thrown in together. Then, whenever I need cut up peppers, I end up with a colorful bunch of peppers in whatever I'm putting them in. If you prefer, you can buy one or two peppers as needed (like for this recipe) and cut it up at that time. You can use whichever color bell pepper you want; if I'm out of frozen peppers, and am planning to buy only one or two for this recipe, I usually go with the green peppers, since they're usually the cheapest.
Also, with the onions, I usually try to have both yellow and red onions on hand; when I do, I use one of each in this recipe. Finally, for the cans of beans, I lean toward one can of black beans and one can of either Navy or Great Northern beans, both of which are white. Between the multi-colored peppers, two different kinds of onions, and different colored beans, it makes for a more colorful chili. But if you only have two cans of white, red or black beans, that's fine, too.
2 T olive oil
2 onions, chopped
4-6 cloves garlic, minced
1-2 peppers, chopped
16-ounce package extra-firm tofu, drained and crumbled
2 19-once cans of beans, drained
1 28-ounce can crushed tomatoes
3 medium carrots, sliced
2 Tablespoons chili powder
1 teaspoon cumin
Salt & Pepper to taste
Note: For cutting up onions, check here.
Sauté the onion, peppers & garlic in oil over medium heat.
Add tofu and sauté until crisp & lightly browned. While this is cooking, peel and cut the carrots. Add the beans, crushed tomatoes, carrots, chili powder, cumin, & salt & pepper. Bring to a boil. Reduce heat & simmer for 50-60 minutes. Serve over noodles. Serves 4.
Chili, cooking
YUM!
APRICOT-PISTACHIO BISCOTTI
This comes from the December 2013 issue of Vegetarian Times, page 57. It starts off, “Corn and millet flours add crunch and sweetness to these treats. Biscotti can be stored for up to two months layered in wax paper in an airtight container.” Makes 5 dozen biscotti.
1 cup blanched whole pistachios
1 cup all-purpose flour
1 cup whole-wheat pastry flour
1/4 cup millet flour
1/4 cup corn flour or masa harina
1 1/4 cups sugar
1 Tbs. baking powder
1/2tsp. salt
8 dried apricots, finely chopped (1/2 cup)
3 large eggs
4 Tbs. vegetable oil
1/2 tsp. almond extract
Preheat oven to 350°F. Toast pistachios on ungreased baking sheet 4 to 6 minutes, or until pale brown and fragrant. Cool, and finely chop. Reduce oven temperature to 325°F.
Stir together flours, sugar, baking powder, and salt in large bowl. Stir in pistachios and apricots.
Whisk together eggs, oil, and almond extract in small bowl until smooth. Stir just enough of liquid into flour mixture until dry, shaggy dough forms. Reserve remaining liquid.
Divide dough in 2 pieces. Wet hands with water to prevent sticking, and roll each piece of dough into 12-inch log, flattening tops of logs so they’re each about 1 1/2 inches high. Line large baking sheet with parchment paper, and place logs at least 5 inches apart on sheet. Brush tops with remaining liquid mixture.
Bake logs 25 to 30 minutes, or until edges are browned and firm, and centers have puffed and developed a skin, but are still slightly soft. Cool 30 minutes, then slice crosswise on the bias into 1/2-inch-wide slices using serrated knife.
Reduce oven temperature to 300°F. Return sliced biscotti to baking sheet, bottom-side down and spaced at least 1/4 inch apart, and bake 20 to 30 minutes more, or until golden, crisp, and dry.
nutritional information Per Biscotti: Calories: 61; Protein: 1 g; Total Fat: 2 g; Saturated Fat: less than 1 g; Carbohydrates: 9 g; Cholesterol: 9 mg; Sodium: 52 mg; Fiber: less than 1 g; Sugar: 5 g
TABIL-SPICED POTATO-AND-EGG CIGARS
From the July 2013 issue of Vegetarian Times, page 44. It starts out, “Savory pastries made with rolled and foled brek pastry leaves, or warka, are common starters in North Africa. Here, easy-to-find phyyllo sheets replace the specialty brek leaves and encase a savory potato-and-egg filling.” Makes 14 cigars
1 large Yukon gold potato (3/4 lb.), peeled and sliced
1 Tbs. olive oil
1/2 large onion, chopped (1/2 cup)
1 Tbs. tabil spice blend, or 2 Tbs. ground coriander
1 tsp. granulated garlic
1/4 cup chopped fresh parsley
1 large egg, lightly beaten
2 hard-boiled eggs, peeled and chopped
2 Tbs. grated Parmesan cheese
7 frozen phyllo sheets, thawed
3 Tbs. melted butter
Place potato slices in medium pot, and cover with water. Bring to a simmer over high heat, reduce heat to medium, and cook 12 to 15 minutes, or until tender. Drain. Transfer to large bowl, and coarsely mash with fork.
Heat oil in skillet over medium-high heat, and cook onion 3 to 5 minutes. Stir in tabil, and cook 1 minute more. Stir onion mixture, parsley, and beaten egg into potato mixture. Fold in hard-boiled eggs and Parmesan. Season with salt and pepper, if desired.
Preheat oven to 400°F. Line baking sheet with parchment paper. Place 1 sheet phyllo with long side facing you. Brush with butter, and fold in half like a book. Cut crosswise to make 2 stacked rectangles. Spoon 2 Tbs. potato mixture on center right edge of one rectangle, fold in top and bottom edges, and roll up like an egg roll. Place seam-side down on prepared baking sheet, and repeat with remaining phyllo and filling. Brush rolls with remaining butter, and bake 25 to 30 minutes, or until browned and crisp. Serve hot.
nutritional information Per Cigar: Calories: 101; Protein: 3 g; Total Fat: 5 g; Saturated Fat: 2 g; Carbohydrates: 10 g; Cholesterol: 47 mg; Sodium: 95 mg; Fiber: less than 1 g; Sugar: less than 1 g
BISCUITS AND GRAVY
From the April/May 2012 issue of Vegetarian Times, page 46. It starts off, “Trust us, no one will miss the flour (or the meat!) in this gluten-free indulgence.” Serves 8 in 30 minutes or less.
Biscuits
1 cup white rice flour, plus more for dusting work surface
1/2 cup chickpea flour
1/2 cup potato starch
1 1/2 Tbs. sugar
1 Tbs. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
2 oz. (1/2 stick) butter or trans-fat-free margarine, cut into small pieces
3/4 cup fat-free buttermilk
Gravy
1 1/2 cups cooked chickpeas, or 1 15-oz. can chickpeas, rinsed and drained
2 1/2 tsp. paprika
2 tsp. poultry seasoning
1 tsp. onion powder
1/2 tsp. salt
1/4 tsp. ground black pepper
1 pinch cayenne pepper
2 Tbs. vegetable oil
4 Tbs. butter or trans-fat-free margarine
1/4 cup potato starch
1/4 cup chickpea flour
4 cups fat-free milk, warmed
To make Biscuits: Preheat oven to 375°F. Coat large baking sheet with cooking spray.
Whisk together rice flour, chickpea flour, potato starch, sugar, baking powder, salt, and baking soda in large bowl. Cut butter into flour mixture with pastry blender or two knives until no large pieces remain. Stir in buttermilk.
Pat dough into flat 1-inch-thick disk on rice flour–dusted work surface. Cut dough into 16 rounds with 2-inch cutter, and place on prepared baking sheet. Bake 12 to 15 minutes, or until golden-brown on top.
To make Gravy: Pulse chickpeas, paprika, poultry seasoning, onion powder, salt, pepper, and cayenne in food processor 8 times, or until crumbly.
Heat oil in skillet over medium-high heat. Add chickpea mixture, and sauté 3 to 5 minutes, or until fragrant and crisp. Transfer to plate.
Add butter to skillet, and melt over medium heat. Whisk in potato starch and chickpea flour, and cook 1 to 2 minutes. Gradually whisk in milk, and cook 3 to 5 minutes, or until sauce is thickened, whisking constantly. Stir in chickpea mixture. Season with salt and pepper, if desired.
To serve: Place 2 Biscuits on each plate. Ladle 1/4 cup Gravy over top.
Nutritional information Per Serving (2 biscuits plus 1/4 cup gravy): Calories: 397; Protein: 11 g; Total Fat: 17 g; Saturated Fat: 8 g; Carbohydrates: 54 g; Cholesterol: 33 mg; Sodium: 721 mg; Fiber: 4 g; Sugar: 12 g; Gluten-Free
BROCCOLI CHOWDER
Yield: 6 servings, 1 cup each
Source: "The Eating Well Diabetes Cookbook"
Ingredients
1 tablespoon extra-virgin olive oil
1 large onion, chopped (1-1/2 cups)
1 large carrot, diced (1/2 cup)
2 stalks celery, diced (1/2 cup)
1 large potato, peeled and diced (1-1/2 cups)
2 cloves garlic, minced
1 tablespoon all-purpose flour
1/2 teaspoon dry mustard
1/8 teaspoon cayenne pepper
3-1/2 cups vegetable broth (two 14-ounce cans)
8 ounces broccoli crowns, cut into 1-inch pieces, stems and florets separated (3 cups)
1 cup grated reduced-fat Cheddar cheese
1/2 cup reduced-fat sour cream
1/8 teaspoon salt, or to taste
Directions
Heat oil in a Dutch oven or large saucepan over medium-high heat. Add onion, carrot and celery; cook, stirring often, until the onion and celery soften, 5 to 6 minutes. Add potato and garlic; cook, stirring, for 2 minutes. Stir in flour, dry mustard and cayenne; cook, stirring often, for 2 minutes. Add broth and broccoli stems; bring to a boil. Cover and reduce heat to medium. Simmer, stirring occasionally, for 10 minutes. Stir in florets; simmer, covered, until the broccoli is tender, about 10 minutes more.
Transfer 2 cups of the chowder to a bowl and mash; return to the pan. Stir in Cheddar and sour cream; cook over medium heat, stirring, until the cheese is melted and the chowder is heated through. Season with salt.
Nutritional Information Per Serving (1 cup each): Calories: 180, Fat: 8 g, Cholesterol: 15 mg, Carbohydrate: 23 g, Protein: 6 g, Fiber: 4 g, Sodium: 354 mg Diabetic Exchanges: 1 Starch, 1 Vegetable, 1 High-Fat Meat
VEGETARIAN CHILI
This is from Runner's World. Apparently, it was in the December 1999 issue and repeated after someone mentioned it in a letter in the February 2000 issue. I'm always amazed at the great food coming out of there!
1 onion, chopped
1 sweet green pepper, chopped
2 cloves garlic, minced
1 teaspoon soybean or olive oil
1 16-ounce package extra-firm tofu, drained and crumbled
1 or 2 19-once cans of beans (kidney, pinto, or white)
1 28-ounce can stewed tomatoes
3 medium carrots, sliced
2 Tablespoons chili powder
1 teaspoon cumin
1 teaspoon hot sauce
Salt & Pepper to taste
Sauté the onion, pepper & garlic in oil over medium heat. Add the tofu and sauté until crisp & lightly browned (about 10 minutes). Add the beans, stewed tomatoes, carrots, chili powder, cumin, hot sauce, & salt & pepper. Bring to a boil. Reduce heat & simmer for 50-60 minutes. Serves 4.
From Runner’s World, December, 1999/letters Feb. 2000
REWORKED VEGETARIAN CHILI
I've fixed this recipe probably several hundred times, easily. I started off with the above Runner's World recipe; it slowly morphed into this recipe.
Note: I have a habit of buying anywhere from 16 to 20 (or more) peppers of varying colors at the same time, then chopping them all up, putting them into several containers, and freezing them. When I put them into the containers, they're not separated by color, but, rather, dumped in together. This way, I end up with containers with red, green, yellow and orange bell peppers all thrown in together. Then, whenever I need cut up peppers, I end up with a colorful bunch of peppers in whatever I'm putting them in. If you prefer, you can buy one or two peppers as needed (like for this recipe) and cut it up at that time. You can use whichever color bell pepper you want; if I'm out of frozen peppers, and am planning to buy only one or two for this recipe, I usually go with the green peppers, since they're usually the cheapest.
Also, with the onions, I usually try to have both yellow and red onions on hand; when I do, I use one of each in this recipe. Finally, for the cans of beans, I lean toward one can of black beans and one can of either Navy or Great Northern beans, both of which are white. Between the multi-colored peppers, two different kinds of onions, and different colored beans, it makes for a more colorful chili. But if you only have two cans of white, red or black beans, that's fine, too.
2 T olive oil
2 onions, chopped
4-6 cloves garlic, minced
1-2 peppers, chopped
16-ounce package extra-firm tofu, drained and crumbled
2 19-once cans of beans, drained
1 28-ounce can crushed tomatoes
3 medium carrots, sliced
2 Tablespoons chili powder
1 teaspoon cumin
Salt & Pepper to taste
Note: For cutting up onions, check here.
Sauté the onion, peppers & garlic in oil over medium heat.
Add tofu and sauté until crisp & lightly browned. While this is cooking, peel and cut the carrots. Add the beans, crushed tomatoes, carrots, chili powder, cumin, & salt & pepper. Bring to a boil. Reduce heat & simmer for 50-60 minutes. Serve over noodles. Serves 4.
Chili, cooking
YUM!APRICOT-PISTACHIO BISCOTTI
This comes from the December 2013 issue of Vegetarian Times, page 57. It starts off, “Corn and millet flours add crunch and sweetness to these treats. Biscotti can be stored for up to two months layered in wax paper in an airtight container.” Makes 5 dozen biscotti.
1 cup blanched whole pistachios
1 cup all-purpose flour
1 cup whole-wheat pastry flour
1/4 cup millet flour
1/4 cup corn flour or masa harina
1 1/4 cups sugar
1 Tbs. baking powder
1/2tsp. salt
8 dried apricots, finely chopped (1/2 cup)
3 large eggs
4 Tbs. vegetable oil
1/2 tsp. almond extract
Preheat oven to 350°F. Toast pistachios on ungreased baking sheet 4 to 6 minutes, or until pale brown and fragrant. Cool, and finely chop. Reduce oven temperature to 325°F.
Stir together flours, sugar, baking powder, and salt in large bowl. Stir in pistachios and apricots.
Whisk together eggs, oil, and almond extract in small bowl until smooth. Stir just enough of liquid into flour mixture until dry, shaggy dough forms. Reserve remaining liquid.
Divide dough in 2 pieces. Wet hands with water to prevent sticking, and roll each piece of dough into 12-inch log, flattening tops of logs so they’re each about 1 1/2 inches high. Line large baking sheet with parchment paper, and place logs at least 5 inches apart on sheet. Brush tops with remaining liquid mixture.
Bake logs 25 to 30 minutes, or until edges are browned and firm, and centers have puffed and developed a skin, but are still slightly soft. Cool 30 minutes, then slice crosswise on the bias into 1/2-inch-wide slices using serrated knife.
Reduce oven temperature to 300°F. Return sliced biscotti to baking sheet, bottom-side down and spaced at least 1/4 inch apart, and bake 20 to 30 minutes more, or until golden, crisp, and dry.
nutritional information Per Biscotti: Calories: 61; Protein: 1 g; Total Fat: 2 g; Saturated Fat: less than 1 g; Carbohydrates: 9 g; Cholesterol: 9 mg; Sodium: 52 mg; Fiber: less than 1 g; Sugar: 5 g
TABIL-SPICED POTATO-AND-EGG CIGARS
From the July 2013 issue of Vegetarian Times, page 44. It starts out, “Savory pastries made with rolled and foled brek pastry leaves, or warka, are common starters in North Africa. Here, easy-to-find phyyllo sheets replace the specialty brek leaves and encase a savory potato-and-egg filling.” Makes 14 cigars
1 large Yukon gold potato (3/4 lb.), peeled and sliced
1 Tbs. olive oil
1/2 large onion, chopped (1/2 cup)
1 Tbs. tabil spice blend, or 2 Tbs. ground coriander
1 tsp. granulated garlic
1/4 cup chopped fresh parsley
1 large egg, lightly beaten
2 hard-boiled eggs, peeled and chopped
2 Tbs. grated Parmesan cheese
7 frozen phyllo sheets, thawed
3 Tbs. melted butter
Place potato slices in medium pot, and cover with water. Bring to a simmer over high heat, reduce heat to medium, and cook 12 to 15 minutes, or until tender. Drain. Transfer to large bowl, and coarsely mash with fork.
Heat oil in skillet over medium-high heat, and cook onion 3 to 5 minutes. Stir in tabil, and cook 1 minute more. Stir onion mixture, parsley, and beaten egg into potato mixture. Fold in hard-boiled eggs and Parmesan. Season with salt and pepper, if desired.
Preheat oven to 400°F. Line baking sheet with parchment paper. Place 1 sheet phyllo with long side facing you. Brush with butter, and fold in half like a book. Cut crosswise to make 2 stacked rectangles. Spoon 2 Tbs. potato mixture on center right edge of one rectangle, fold in top and bottom edges, and roll up like an egg roll. Place seam-side down on prepared baking sheet, and repeat with remaining phyllo and filling. Brush rolls with remaining butter, and bake 25 to 30 minutes, or until browned and crisp. Serve hot.
nutritional information Per Cigar: Calories: 101; Protein: 3 g; Total Fat: 5 g; Saturated Fat: 2 g; Carbohydrates: 10 g; Cholesterol: 47 mg; Sodium: 95 mg; Fiber: less than 1 g; Sugar: less than 1 g
BISCUITS AND GRAVY
From the April/May 2012 issue of Vegetarian Times, page 46. It starts off, “Trust us, no one will miss the flour (or the meat!) in this gluten-free indulgence.” Serves 8 in 30 minutes or less.
Biscuits
1 cup white rice flour, plus more for dusting work surface
1/2 cup chickpea flour
1/2 cup potato starch
1 1/2 Tbs. sugar
1 Tbs. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
2 oz. (1/2 stick) butter or trans-fat-free margarine, cut into small pieces
3/4 cup fat-free buttermilk
Gravy
1 1/2 cups cooked chickpeas, or 1 15-oz. can chickpeas, rinsed and drained
2 1/2 tsp. paprika
2 tsp. poultry seasoning
1 tsp. onion powder
1/2 tsp. salt
1/4 tsp. ground black pepper
1 pinch cayenne pepper
2 Tbs. vegetable oil
4 Tbs. butter or trans-fat-free margarine
1/4 cup potato starch
1/4 cup chickpea flour
4 cups fat-free milk, warmed
To make Biscuits: Preheat oven to 375°F. Coat large baking sheet with cooking spray.
Whisk together rice flour, chickpea flour, potato starch, sugar, baking powder, salt, and baking soda in large bowl. Cut butter into flour mixture with pastry blender or two knives until no large pieces remain. Stir in buttermilk.
Pat dough into flat 1-inch-thick disk on rice flour–dusted work surface. Cut dough into 16 rounds with 2-inch cutter, and place on prepared baking sheet. Bake 12 to 15 minutes, or until golden-brown on top.
To make Gravy: Pulse chickpeas, paprika, poultry seasoning, onion powder, salt, pepper, and cayenne in food processor 8 times, or until crumbly.
Heat oil in skillet over medium-high heat. Add chickpea mixture, and sauté 3 to 5 minutes, or until fragrant and crisp. Transfer to plate.
Add butter to skillet, and melt over medium heat. Whisk in potato starch and chickpea flour, and cook 1 to 2 minutes. Gradually whisk in milk, and cook 3 to 5 minutes, or until sauce is thickened, whisking constantly. Stir in chickpea mixture. Season with salt and pepper, if desired.
To serve: Place 2 Biscuits on each plate. Ladle 1/4 cup Gravy over top.
Nutritional information Per Serving (2 biscuits plus 1/4 cup gravy): Calories: 397; Protein: 11 g; Total Fat: 17 g; Saturated Fat: 8 g; Carbohydrates: 54 g; Cholesterol: 33 mg; Sodium: 721 mg; Fiber: 4 g; Sugar: 12 g; Gluten-Free
BROCCOLI CHOWDER
Yield: 6 servings, 1 cup each
Source: "The Eating Well Diabetes Cookbook"
Ingredients
1 tablespoon extra-virgin olive oil
1 large onion, chopped (1-1/2 cups)
1 large carrot, diced (1/2 cup)
2 stalks celery, diced (1/2 cup)
1 large potato, peeled and diced (1-1/2 cups)
2 cloves garlic, minced
1 tablespoon all-purpose flour
1/2 teaspoon dry mustard
1/8 teaspoon cayenne pepper
3-1/2 cups vegetable broth (two 14-ounce cans)
8 ounces broccoli crowns, cut into 1-inch pieces, stems and florets separated (3 cups)
1 cup grated reduced-fat Cheddar cheese
1/2 cup reduced-fat sour cream
1/8 teaspoon salt, or to taste
Directions
Heat oil in a Dutch oven or large saucepan over medium-high heat. Add onion, carrot and celery; cook, stirring often, until the onion and celery soften, 5 to 6 minutes. Add potato and garlic; cook, stirring, for 2 minutes. Stir in flour, dry mustard and cayenne; cook, stirring often, for 2 minutes. Add broth and broccoli stems; bring to a boil. Cover and reduce heat to medium. Simmer, stirring occasionally, for 10 minutes. Stir in florets; simmer, covered, until the broccoli is tender, about 10 minutes more.
Transfer 2 cups of the chowder to a bowl and mash; return to the pan. Stir in Cheddar and sour cream; cook over medium heat, stirring, until the cheese is melted and the chowder is heated through. Season with salt.
Nutritional Information Per Serving (1 cup each): Calories: 180, Fat: 8 g, Cholesterol: 15 mg, Carbohydrate: 23 g, Protein: 6 g, Fiber: 4 g, Sodium: 354 mg Diabetic Exchanges: 1 Starch, 1 Vegetable, 1 High-Fat Meat
Friday, January 22, 2016
Friday Recipes
It looks like the eastern U.S. is getting ready to have some very chilly weather. If you live where the weather is starting to get bad, don't go out unless you absolutely have to. Stay inside, fix warm food, and veg out. Here are six recipes to help out for the weekend. Enjoy!
APPLESAUCE COFFEE CAKE
This comes from the now-infamous long-since-forgotten emailing list.
Topping
1/4 cup flour
1/4 cup (packed) golden brown sugar
3 Tbsp unsalted butter, room temperature
1/2 tsp cinnamon
Combine all ingredients in small bowl. Mash with fork until blended and coarse meal forms; set aside.
Cake
1 1/2 cups flour
1/4 cup (packed) golden brown sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup unsweetened applesauce
1/3 cup low fat buttermilk
2 Tbsp vegetable oil
1 large egg yolk
1 tsp vanilla
1/2 tsp (packed) grated lemon peel
2 large egg whites
Directions
Preheat oven to 350 degrees F. Spray 9-inch cake pan with vegetable oil spray. Sift flour, sugar, baking powder, baking soda and salt into large bowl. Whisk applesauce, buttermilk, oil, egg yolk, vanilla and lemon peel in medium bowl to blend. Add to dry ingredients and stir just until moistened. Beat egg whites in another bowl until stiff peaks form. Whisk half of whites into batter; fold in remaining whites. Transfer batter to prepared pan. Sprinkle topping over batter. Bake cake until tester inserted into center comes out clean, about 30 min. Transfer to rack; cool in pan. Cut into wedges and serve.
VEGAN PUMPKIN RISOTTO
I think this came from About.com, but I'm not completely sure, since it's been kicking around my email account for more than five years with not note. The person who sent this wrote, “A vegetarian and vegan twist on classic Italian risotto - pumpkin! Why not? Pumpkin adds a sweet and unique flavor perfect for fall, as a vegetarian Thanksgiving entree, or anytime. This Italian risotto recipe is both vegetarian and vegan.”
Ingredients:
1 onion. diced
1 tbsp olive oil
2 cups arborio (risotto) rice
1 cup white wine
4 cups vegetable broth
1 cup canned pumpkin
1 tsp fresh ginger, grated or minced
1 tsp nutmeg
1 tbsp chopped fresh basil
1 tbsp margarine
salt and pepper to taste
Preparation:
Sautee the onion in olive oil over medium heat for three to five minutes, or until soft. Add the rice. Allow to cook, stirring, for a minute or two. Slowly add the wine. Start to add the vegetable broth, 1/2 cup at a time. Allow the moisture to cook off before adding the next 1/2 cup. Stir frequently. Add remaining ingredients, stirring well, and cook for just a few minutes, until heated through.
NO-BOIL CHICKEN & PASTA BAKE
This comes from The Kitchn, one of my favorite e-newsletters – along with its sibling site, Apartment Therapy. If you haven't signed up for their e-newsletters, I highly recommend doing so. Go ahead, I'll wait. (Sound of foot tapping.....) This recipe serves 4 to 6, and can be found online by clicking here.
8 ounces dried rigatoni pasta, uncooked
2 cups (about 8 ounces) chopped cooked chicken breast meat (omit to make vegetarian)
4 large cloves garlic, roughly chopped
1 (28-ounce) can diced tomatoes
2 cups shredded cheese, such as mozzarella or a mix of mozzarella and provolone
1/2 cup shredded Parmesan cheese
1 teaspoon salt, or more to taste
Freshly ground black pepper
2 cups milk (see Recipe Note)
For the cheesy basil topping:
1/2 cup dried breadcrumbs
1/2 cup shredded Parmesan cheese
1/2 cup loosely packed fresh herbs, such as basil, thyme, and sage
1/4 teaspoon salt
Freshly ground black pepper
1/4 cup olive oil
Heat the oven to 400°F and lightly grease a 3-quart casserole dish, Dutch oven, or 9x13 casserole pan with olive oil.
In a large bowl, mix the dried pasta, chicken, garlic, and tomatoes (with their juices). Stir in the salt and a healthy quantity of black pepper. (If the tomatoes you are using have no salt in them, add an additional 1/2 teaspoon salt.) Stir in the shredded cheese and the Parmesan. Spread this mixture in the prepared baking dish or pot and pour the milk over top.
Cover the dish or pot tightly with a lid or a double layer of aluminum foil. Bake for 50 minutes, or until the pasta is tender. Remove the dish from the oven and turn the oven up to broil.
Meanwhile, prepare the herb topping. In a small food processor or chopper, whiz the breadcrumbs, cheese, herbs, salt, and a few grinds of black pepper. Slowly drizzle in the olive oil, blending until the texture resembles wet sand.
Slowly remove the lid (or foil) from the casserole dish. Be careful, as steam will billow out. Spread the herbed breadcrumbs over the bubbling pasta and return the uncovered dish to the oven. Broil for 5 minutes or until the topping is toasted and crispy on top.
Take the casserole out of the oven and let it cool for about 10 minutes before serving. Eat with a green salad and a glass of red wine.
Recipes Notes:
Milk: The more fat in your milk, the thicker and more luxurious this dish will be. I have only made this with whole milk, which worked very well. I see no reason why lower-fat milks would not work as well, but they may be soupier, with a thinner sauce, when you first remove them from the oven.
BAJA BLACK BEANS, CORN AND RICE
This comes from Food.com's e-newsletter. It begins, “A south of the border blend of textures and flavors. serve hot as a main dish or a side dish with grilled meat or chicken.” Makes 6 servings.
To view this online, go to http://www.food.com/recipe/baja-black-beans-corn-and-rice-55768.
Ingredients
6 cups cooked brown rice
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can corn, drained
4 fresh tomatoes, diced
1/2 cup red onion, chopped
1/2 cup cilantro, chopped
1 jalapeno pepper, seeded and diced
2 tablespoons fresh lime juice
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
2 dashes hot sauce
Directions
Cook brown rice.
In a medium bowl, combine black beans, corn, tomatoes, onion, cilantro, jalapeno, lime juice, oil, salt, pepper and hot sauce.
To serve, Place a scoop of hot rice in a bowl or on a plate, top with a generous scoop of the black bean mixture.
Stir together before eating.
MUSHROOM MEATLOAF
Yields 8 servings
Ingredients
1-1/2 pounds 95-percent-lean ground beef or ground turkey
2 cups very finely chopped fresh mushrooms
3/4 cup very finely chopped onion
3/4 cup quick-cooking (1-minute) oats
8-ounce can tomato sauce with roasted garlic or Italian herbs
1/4 cup plus 2 tablespoons fat-free egg substitute
1/4 cup very finely chopped fresh parsley, or 1 tablespoon plus 1 teaspoon dried parsley
1/2 teaspoon coarsely ground black pepper
1/2 teaspoon salt
Directions
Place all of the ingredients except for 1/2 cup of the tomato sauce in a large bowl, and mix well.
Coat a 9-by-5-inch meatloaf pan with nonstick cooking spray and press the mixture into the pan to form a loaf.
Bake uncovered at 350 degrees for 35 minutes. Spread the remaining tomato sauce over the meatloaf and bake for 30 additional minutes, or until the meat is no longer pink inside and a meat thermometer reads at least 160 degrees.
Remove the loaf from the oven, and let sit for 10 minutes before slicing and serving.
Nutritional Information (Per Serving): Calories: 160; Protein: 20 g; Sodium: 399 mg; Cholesterol: 45 mg; Fat: 4.4 g; Saturated Fat: 1.6 g; Dietary Fiber: 1.7 g; Carbohydrates: 9 g; Exchanges: 1/2 Bread/Starch, 3 Low-Fat Meat, 1 Vegetable
SUPERFAST FUDGE BROWNIES
This recipe comes from The Working Stiff Cookbook, by Bob Sloan and illustrated by Michael Klein. I absolutely love this cookbook. Even vegetarians can find plenty to love in it. The great thing about this recipe is that it really doesn't take much longer than a boxed mix, and is so much better!
The recipe starts with, "The perfect comfort food to go with your burgers. (Burger Bliss was on the preceding page.) Brownies always lift the spirits. Especially these brownies. They're fast, easy, and foolproof." I agree!
8 tablespoons (1 stick) butter (or margarine), cut into 4 pieces
1/2 cup Dutch-process unsweetened cocoa powder
1 cup sugar
1 teaspoon pure vanilla extract
2 extra-large eggs
3/4 cup all-purpose flour
Preheat the oven to 325 degrees F. Butter an 8-by-8-inch baking pan.
In a small saucepan over medium-low heat, melt the butter with the cocoa powder, stirring continuously until the butter is just melted. Use a rubber spatula to transfer the butter mixture to a large mixing bowl and let it cool for 2 minutes. Add the sugar and vanilla and stir with a wooden spoon until combined. Add the eggs one at a time, stirring until each is well combined. Add the flour and stir just until combined. Do not overmix.
Transfer the batter to the prepared pan and bake on the center rack of the oven for 20 minutes, or until a toothpick inserted in the center comes out clean or with tiny crumbs on it. Serve warm or at room temperature.
APPLESAUCE COFFEE CAKE
This comes from the now-infamous long-since-forgotten emailing list.
Topping
1/4 cup flour
1/4 cup (packed) golden brown sugar
3 Tbsp unsalted butter, room temperature
1/2 tsp cinnamon
Combine all ingredients in small bowl. Mash with fork until blended and coarse meal forms; set aside.
Cake
1 1/2 cups flour
1/4 cup (packed) golden brown sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup unsweetened applesauce
1/3 cup low fat buttermilk
2 Tbsp vegetable oil
1 large egg yolk
1 tsp vanilla
1/2 tsp (packed) grated lemon peel
2 large egg whites
Directions
Preheat oven to 350 degrees F. Spray 9-inch cake pan with vegetable oil spray. Sift flour, sugar, baking powder, baking soda and salt into large bowl. Whisk applesauce, buttermilk, oil, egg yolk, vanilla and lemon peel in medium bowl to blend. Add to dry ingredients and stir just until moistened. Beat egg whites in another bowl until stiff peaks form. Whisk half of whites into batter; fold in remaining whites. Transfer batter to prepared pan. Sprinkle topping over batter. Bake cake until tester inserted into center comes out clean, about 30 min. Transfer to rack; cool in pan. Cut into wedges and serve.
VEGAN PUMPKIN RISOTTO
I think this came from About.com, but I'm not completely sure, since it's been kicking around my email account for more than five years with not note. The person who sent this wrote, “A vegetarian and vegan twist on classic Italian risotto - pumpkin! Why not? Pumpkin adds a sweet and unique flavor perfect for fall, as a vegetarian Thanksgiving entree, or anytime. This Italian risotto recipe is both vegetarian and vegan.”
Ingredients:
1 onion. diced
1 tbsp olive oil
2 cups arborio (risotto) rice
1 cup white wine
4 cups vegetable broth
1 cup canned pumpkin
1 tsp fresh ginger, grated or minced
1 tsp nutmeg
1 tbsp chopped fresh basil
1 tbsp margarine
salt and pepper to taste
Preparation:
Sautee the onion in olive oil over medium heat for three to five minutes, or until soft. Add the rice. Allow to cook, stirring, for a minute or two. Slowly add the wine. Start to add the vegetable broth, 1/2 cup at a time. Allow the moisture to cook off before adding the next 1/2 cup. Stir frequently. Add remaining ingredients, stirring well, and cook for just a few minutes, until heated through.
NO-BOIL CHICKEN & PASTA BAKE
This comes from The Kitchn, one of my favorite e-newsletters – along with its sibling site, Apartment Therapy. If you haven't signed up for their e-newsletters, I highly recommend doing so. Go ahead, I'll wait. (Sound of foot tapping.....) This recipe serves 4 to 6, and can be found online by clicking here.
8 ounces dried rigatoni pasta, uncooked
2 cups (about 8 ounces) chopped cooked chicken breast meat (omit to make vegetarian)
4 large cloves garlic, roughly chopped
1 (28-ounce) can diced tomatoes
2 cups shredded cheese, such as mozzarella or a mix of mozzarella and provolone
1/2 cup shredded Parmesan cheese
1 teaspoon salt, or more to taste
Freshly ground black pepper
2 cups milk (see Recipe Note)
For the cheesy basil topping:
1/2 cup dried breadcrumbs
1/2 cup shredded Parmesan cheese
1/2 cup loosely packed fresh herbs, such as basil, thyme, and sage
1/4 teaspoon salt
Freshly ground black pepper
1/4 cup olive oil
Heat the oven to 400°F and lightly grease a 3-quart casserole dish, Dutch oven, or 9x13 casserole pan with olive oil.
In a large bowl, mix the dried pasta, chicken, garlic, and tomatoes (with their juices). Stir in the salt and a healthy quantity of black pepper. (If the tomatoes you are using have no salt in them, add an additional 1/2 teaspoon salt.) Stir in the shredded cheese and the Parmesan. Spread this mixture in the prepared baking dish or pot and pour the milk over top.
Cover the dish or pot tightly with a lid or a double layer of aluminum foil. Bake for 50 minutes, or until the pasta is tender. Remove the dish from the oven and turn the oven up to broil.
Meanwhile, prepare the herb topping. In a small food processor or chopper, whiz the breadcrumbs, cheese, herbs, salt, and a few grinds of black pepper. Slowly drizzle in the olive oil, blending until the texture resembles wet sand.
Slowly remove the lid (or foil) from the casserole dish. Be careful, as steam will billow out. Spread the herbed breadcrumbs over the bubbling pasta and return the uncovered dish to the oven. Broil for 5 minutes or until the topping is toasted and crispy on top.
Take the casserole out of the oven and let it cool for about 10 minutes before serving. Eat with a green salad and a glass of red wine.
Recipes Notes:
Milk: The more fat in your milk, the thicker and more luxurious this dish will be. I have only made this with whole milk, which worked very well. I see no reason why lower-fat milks would not work as well, but they may be soupier, with a thinner sauce, when you first remove them from the oven.
BAJA BLACK BEANS, CORN AND RICE
This comes from Food.com's e-newsletter. It begins, “A south of the border blend of textures and flavors. serve hot as a main dish or a side dish with grilled meat or chicken.” Makes 6 servings.
To view this online, go to http://www.food.com/recipe/baja-black-beans-corn-and-rice-55768.
Ingredients
6 cups cooked brown rice
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can corn, drained
4 fresh tomatoes, diced
1/2 cup red onion, chopped
1/2 cup cilantro, chopped
1 jalapeno pepper, seeded and diced
2 tablespoons fresh lime juice
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
2 dashes hot sauce
Directions
Cook brown rice.
In a medium bowl, combine black beans, corn, tomatoes, onion, cilantro, jalapeno, lime juice, oil, salt, pepper and hot sauce.
To serve, Place a scoop of hot rice in a bowl or on a plate, top with a generous scoop of the black bean mixture.
Stir together before eating.
MUSHROOM MEATLOAF
Yields 8 servings
Ingredients
1-1/2 pounds 95-percent-lean ground beef or ground turkey
2 cups very finely chopped fresh mushrooms
3/4 cup very finely chopped onion
3/4 cup quick-cooking (1-minute) oats
8-ounce can tomato sauce with roasted garlic or Italian herbs
1/4 cup plus 2 tablespoons fat-free egg substitute
1/4 cup very finely chopped fresh parsley, or 1 tablespoon plus 1 teaspoon dried parsley
1/2 teaspoon coarsely ground black pepper
1/2 teaspoon salt
Directions
Place all of the ingredients except for 1/2 cup of the tomato sauce in a large bowl, and mix well.
Coat a 9-by-5-inch meatloaf pan with nonstick cooking spray and press the mixture into the pan to form a loaf.
Bake uncovered at 350 degrees for 35 minutes. Spread the remaining tomato sauce over the meatloaf and bake for 30 additional minutes, or until the meat is no longer pink inside and a meat thermometer reads at least 160 degrees.
Remove the loaf from the oven, and let sit for 10 minutes before slicing and serving.
Nutritional Information (Per Serving): Calories: 160; Protein: 20 g; Sodium: 399 mg; Cholesterol: 45 mg; Fat: 4.4 g; Saturated Fat: 1.6 g; Dietary Fiber: 1.7 g; Carbohydrates: 9 g; Exchanges: 1/2 Bread/Starch, 3 Low-Fat Meat, 1 Vegetable
SUPERFAST FUDGE BROWNIES
This recipe comes from The Working Stiff Cookbook, by Bob Sloan and illustrated by Michael Klein. I absolutely love this cookbook. Even vegetarians can find plenty to love in it. The great thing about this recipe is that it really doesn't take much longer than a boxed mix, and is so much better!
The recipe starts with, "The perfect comfort food to go with your burgers. (Burger Bliss was on the preceding page.) Brownies always lift the spirits. Especially these brownies. They're fast, easy, and foolproof." I agree!
8 tablespoons (1 stick) butter (or margarine), cut into 4 pieces
1/2 cup Dutch-process unsweetened cocoa powder
1 cup sugar
1 teaspoon pure vanilla extract
2 extra-large eggs
3/4 cup all-purpose flour
Preheat the oven to 325 degrees F. Butter an 8-by-8-inch baking pan.
In a small saucepan over medium-low heat, melt the butter with the cocoa powder, stirring continuously until the butter is just melted. Use a rubber spatula to transfer the butter mixture to a large mixing bowl and let it cool for 2 minutes. Add the sugar and vanilla and stir with a wooden spoon until combined. Add the eggs one at a time, stirring until each is well combined. Add the flour and stir just until combined. Do not overmix.
Transfer the batter to the prepared pan and bake on the center rack of the oven for 20 minutes, or until a toothpick inserted in the center comes out clean or with tiny crumbs on it. Serve warm or at room temperature.
Thursday, January 21, 2016
Diabetic Thursday
An article from The Diabetic News, titled ”New Metformin Could Help 40-percent of Diabetes Patients That Currently Can't Take Metformin,” tells of a study by researchers at the University of North Carolina School of Medicine dealing with metformin and newly diagnosed patients. To read the article in its entirety, go to http://thediabeticnews.com/new-metformin-diabetes/.
And now for today's six recipes. Enjoy!
CHICKEN AND BROCCOLI CASSEROLE
Makes: 6 Servings (1 cup each)
Source: 1,001 Delicious Recipes for People with Diabetes
Book Info: http://diabeticgourmet.com/book_archive/details/22.shtml
Online: http://diabeticgourmet.com/recipes/html/602.shtml
Ingredients
1-3/4 cups stuffing mix
5 tablespoons reduced-calorie margarine, melted
1 can (10-3/4 ounce) low-fat cream of chicken soup
2 cups finely chopped cooked chicken breast
4 ounces non-fat milk
2 cups frozen chopped broccoli florets, thawed
1 tablespoon minced onion
1/8 teaspoon black pepper
Directions
Pre-heat oven to 425 degrees F. Place stuffing mix and melted margarine in a mixing bowl and combine completely.
Spread and pat all but 3/4 cup of the stuffing mixture into the bottom of a 2-quart casserole dish coated with non-stick cooking spray.
In a separate bowl, combine remaining ingredients.
Pour chicken mixture over stuffing mixture layer. Top with remaining 3/4 cup of stuffing mixture.
Bake 20 to 25 minutes or until golden brown and bubbly. Let stand 5 minutes before serving.
Nutritional Information (Per Serving): Calories: 257; Protein: 18 g; Sodium: 795 mg; Cholesterol: 45 mg; Fat: 9 g; Carbohydrates: 26 g; Exchanges: 2 Vegetable, 1 Bread, 2 Meat, 1 Fat
BAKED APPLES WITH RAISINS
Servings: 2
Find this recipe at: http://diabeticgourmet.com/recipes/html/159.shtml
Ingredients
2 apples
1 tbsp raisins
Orange juice
Pinch ground cinnamon
Directions
Peel and core the apples. Coat with the orange juice on the outer surface. Stuff with the raisins. Sprinkle on the cinnamon.
Place in Pyrex baking cups. Bake in a 350 F oven for 25-30 minutes, or until fork pierces surface easily. Serve warm or cold.
Nutritional Information Per Serving: Calories: 74; Protein: 0 g; Sodium: 0 mg; Cholesterol: 0 mg ; Carbohydrates: 10 g; Exchanges: 1-1/2 Fruit
SALSA BEAN DIP
Yield: 14 servings
Serving size: 2 tablespoons
Source: The Diabetes Snack, Munch, Nibble, Nosh Book
Book Info: http://diabeticgourmet.com/book_archive/details/1.shtml
View recipe: http://diabeticgourmet.com/recipes/html/733.shtml
Ingredients
3/4 cup mild or medium thick and chunky salsa
1 (19 ounce) can cannellini beans, rinsed and drained
1 teaspoon lemon juice
1 teaspoon dark brown chili powder (or to taste)
1 teaspoon ground cumin
1/8 teaspoon salt
Directions
Place the salsa in a sieve over a large bowl. Tap the sieve occasionally to help the salsa drain until the chunky part remains in the sieve, about 3 to 4 minutes. Discard the liquid.
In the bowl, mash the beans slightly with a fork.
Add the chunky portion of the salsa, lemon juice, chili powder, and cumin. Stir until combined. Transfer to a serving bowl.
Serve at once or cover and refrigerate for several hours. Serve with baked corn chips. Leftover dip will keep in the refrigerator for 3 to 4 days.
Nutritional Information Per Serving: Calories: 36; Protein: 2 g; Sodium: 74 mg; Cholesterol: 0 mg; Dietary Fiber: 2 g; Sugars: 0 g ; Carbohydrates: 7 g; Exchanges: 1/2 Starch
FRIJOLES COCIDOS
Yield: 4-1/2 cups (6 servings)
Source: The New Family Cookbook for People with Diabetes
Book Info: http://diabeticgourmet.com/book_archive/details/26.shtml
View recipe: http://diabeticgourmet.com/recipes/html/730.shtml
Ingredients
1-3/4 cup dried pinto beans (12 ounces)
1-1/4 cups chopped onion
3 cloves garlic, minced
2 teaspoons ground cumin
1 tablespoon olive oil
1/2 cup chopped green bell pepper
1/2 teaspoon ground coriander
1 teaspoon salt
1/4 teaspoon freshly ground pepper
Directions
Wash and pick over the beans. Cover them with water and soak for 4 hours or overnight; drain.
Cover the beans with fresh water in a large saucepan. Bring to a boil; reduce the heat. Cover and simmer for 1 to 1-1/2 hours, or until the beans are tender.
In a medium skillet, saute the onion, garlic, and cumin in the oil for 4 minutes. Add the green pepper and saute 5 minutes longer.
Drain the beans; reserve 1/2 cup liquid. Mash the beans with the reserved liquid; add the sauteed vegetables, the coriander, salt, and pepper. Mix well.
Nutritional Information Per Serving: Calories: 232; Protein: 12 g; Fat: 3 g; Sodium: 395 mg; Cholesterol: 0 mg; Dietary Fiber: 14 g; Sugars: 5 g; Carbohydrates: 40 g; Exchanges: 2-1/2 Starch, 1 Very Lean Meat
SPINACH, FETA AND GRAPE TOMATO OMELET
Yield: 4 servings.
Serving size: 1/2 omelet.
Source: The Heart-Smart Diabetes Kitchen: Fresh, Fast and Flavorful Recipes
Made with Canola Oil from the American Diabetes Association
Photo & Print Version: http://diabeticgourmet.com/recipes/html/1222.shtml
Ingredients
2 cups egg substitute
3 Tbsp fat-free milk
2 cups loosely packed baby spinach
2 Tbsp chopped fresh basil leaves
1 Tbsp canola oil
1 cup grape tomatoes, quartered
1/2 tsp chopped fresh rosemary leaves
1/2 cup reduced-fat feta cheese
Directions
Combine egg substitute and milk in a medium bowl and whisk until well blended.
Place spinach and basil in another medium bowl; set aside.
Heat canola oil in a small nonstick skillet over medium-high heat. Add tomatoes and rosemary, and cook 2 minutes or until soft, stirring frequently. Add to bowl with spinach and basil, toss, and cover to allow spinach to wilt slightly and flavors to blend while preparing omelets.
Reduce heat to medium. Wipe skillet clean with a damp paper towel. Coat skillet with canola oil cooking spray and place over medium heat until hot. Pour half of egg mixture into skillet. Cook 5 minutes; as eggs begin to set, gently lift edge of omelet with a spatula and tilt skillet so uncooked portion flows underneath.
When egg mixture is set, spoon half of tomato mixture over half of omelet. Top with half of feta cheese. Loosen omelet with a spatula and fold in half. Slide omelet onto serving plate and cover with foil to keep warm. Repeat with remaining ingredients.
Nutritional Information Per Serving: Calories: 135; Protein: 16 g; Fat: 6 g; Sodium: 445 mg; Cholesterol: 5 mg; Saturated Fat: 1.5 g; Dietary Fiber: 1 g; Carbohydrates: 5 g
CHOCOLATE CHERRY TARTS
Servings: 24
Find this recipe at: http://diabeticgourmet.com/recipes/html/129.shtml
Ingredients
2 (8oz) packages Neufchatel (light) cream cheese, room temp
2/3 cup granulated sugar
2 eggs, room temp
1 tsp vanilla extract
24 Keebler chocolate wafers, 30% reduced fat
1 (21oz) can light cherry pie filling
Directions
Preheat oven to 350F. Line muffin tins with foil and paper cupcake liners.
Beat cream cheese and sugar until creamy. Add eggs and vanilla extract and beat until smooth. Place a chocolate wafer in each cup, spoon on cheese mixture. Bake 18 to 20 minutes; remove from tins and let cool. Top with cherry pie filling. Chill overnight before serving.
Nutritional Information Per Serving: Calories: 118 ; Fat: 5 g ; Sodium: 104 mg; Cholesterol: 24 mg; Carbohydrates: 16 g; Exchanges: 1/2 bread; 1/2 fruit; 1/2 protein; 1 fat
And now for today's six recipes. Enjoy!
CHICKEN AND BROCCOLI CASSEROLE
Makes: 6 Servings (1 cup each)
Source: 1,001 Delicious Recipes for People with Diabetes
Book Info: http://diabeticgourmet.com/book_archive/details/22.shtml
Online: http://diabeticgourmet.com/recipes/html/602.shtml
Ingredients
1-3/4 cups stuffing mix
5 tablespoons reduced-calorie margarine, melted
1 can (10-3/4 ounce) low-fat cream of chicken soup
2 cups finely chopped cooked chicken breast
4 ounces non-fat milk
2 cups frozen chopped broccoli florets, thawed
1 tablespoon minced onion
1/8 teaspoon black pepper
Directions
Pre-heat oven to 425 degrees F. Place stuffing mix and melted margarine in a mixing bowl and combine completely.
Spread and pat all but 3/4 cup of the stuffing mixture into the bottom of a 2-quart casserole dish coated with non-stick cooking spray.
In a separate bowl, combine remaining ingredients.
Pour chicken mixture over stuffing mixture layer. Top with remaining 3/4 cup of stuffing mixture.
Bake 20 to 25 minutes or until golden brown and bubbly. Let stand 5 minutes before serving.
Nutritional Information (Per Serving): Calories: 257; Protein: 18 g; Sodium: 795 mg; Cholesterol: 45 mg; Fat: 9 g; Carbohydrates: 26 g; Exchanges: 2 Vegetable, 1 Bread, 2 Meat, 1 Fat
BAKED APPLES WITH RAISINS
Servings: 2
Find this recipe at: http://diabeticgourmet.com/recipes/html/159.shtml
Ingredients
2 apples
1 tbsp raisins
Orange juice
Pinch ground cinnamon
Directions
Peel and core the apples. Coat with the orange juice on the outer surface. Stuff with the raisins. Sprinkle on the cinnamon.
Place in Pyrex baking cups. Bake in a 350 F oven for 25-30 minutes, or until fork pierces surface easily. Serve warm or cold.
Nutritional Information Per Serving: Calories: 74; Protein: 0 g; Sodium: 0 mg; Cholesterol: 0 mg ; Carbohydrates: 10 g; Exchanges: 1-1/2 Fruit
SALSA BEAN DIP
Yield: 14 servings
Serving size: 2 tablespoons
Source: The Diabetes Snack, Munch, Nibble, Nosh Book
Book Info: http://diabeticgourmet.com/book_archive/details/1.shtml
View recipe: http://diabeticgourmet.com/recipes/html/733.shtml
Ingredients
3/4 cup mild or medium thick and chunky salsa
1 (19 ounce) can cannellini beans, rinsed and drained
1 teaspoon lemon juice
1 teaspoon dark brown chili powder (or to taste)
1 teaspoon ground cumin
1/8 teaspoon salt
Directions
Place the salsa in a sieve over a large bowl. Tap the sieve occasionally to help the salsa drain until the chunky part remains in the sieve, about 3 to 4 minutes. Discard the liquid.
In the bowl, mash the beans slightly with a fork.
Add the chunky portion of the salsa, lemon juice, chili powder, and cumin. Stir until combined. Transfer to a serving bowl.
Serve at once or cover and refrigerate for several hours. Serve with baked corn chips. Leftover dip will keep in the refrigerator for 3 to 4 days.
Nutritional Information Per Serving: Calories: 36; Protein: 2 g; Sodium: 74 mg; Cholesterol: 0 mg; Dietary Fiber: 2 g; Sugars: 0 g ; Carbohydrates: 7 g; Exchanges: 1/2 Starch
FRIJOLES COCIDOS
Yield: 4-1/2 cups (6 servings)
Source: The New Family Cookbook for People with Diabetes
Book Info: http://diabeticgourmet.com/book_archive/details/26.shtml
View recipe: http://diabeticgourmet.com/recipes/html/730.shtml
Ingredients
1-3/4 cup dried pinto beans (12 ounces)
1-1/4 cups chopped onion
3 cloves garlic, minced
2 teaspoons ground cumin
1 tablespoon olive oil
1/2 cup chopped green bell pepper
1/2 teaspoon ground coriander
1 teaspoon salt
1/4 teaspoon freshly ground pepper
Directions
Wash and pick over the beans. Cover them with water and soak for 4 hours or overnight; drain.
Cover the beans with fresh water in a large saucepan. Bring to a boil; reduce the heat. Cover and simmer for 1 to 1-1/2 hours, or until the beans are tender.
In a medium skillet, saute the onion, garlic, and cumin in the oil for 4 minutes. Add the green pepper and saute 5 minutes longer.
Drain the beans; reserve 1/2 cup liquid. Mash the beans with the reserved liquid; add the sauteed vegetables, the coriander, salt, and pepper. Mix well.
Nutritional Information Per Serving: Calories: 232; Protein: 12 g; Fat: 3 g; Sodium: 395 mg; Cholesterol: 0 mg; Dietary Fiber: 14 g; Sugars: 5 g; Carbohydrates: 40 g; Exchanges: 2-1/2 Starch, 1 Very Lean Meat
SPINACH, FETA AND GRAPE TOMATO OMELET
Yield: 4 servings.
Serving size: 1/2 omelet.
Source: The Heart-Smart Diabetes Kitchen: Fresh, Fast and Flavorful Recipes
Made with Canola Oil from the American Diabetes Association
Photo & Print Version: http://diabeticgourmet.com/recipes/html/1222.shtml
Ingredients
2 cups egg substitute
3 Tbsp fat-free milk
2 cups loosely packed baby spinach
2 Tbsp chopped fresh basil leaves
1 Tbsp canola oil
1 cup grape tomatoes, quartered
1/2 tsp chopped fresh rosemary leaves
1/2 cup reduced-fat feta cheese
Directions
Combine egg substitute and milk in a medium bowl and whisk until well blended.
Place spinach and basil in another medium bowl; set aside.
Heat canola oil in a small nonstick skillet over medium-high heat. Add tomatoes and rosemary, and cook 2 minutes or until soft, stirring frequently. Add to bowl with spinach and basil, toss, and cover to allow spinach to wilt slightly and flavors to blend while preparing omelets.
Reduce heat to medium. Wipe skillet clean with a damp paper towel. Coat skillet with canola oil cooking spray and place over medium heat until hot. Pour half of egg mixture into skillet. Cook 5 minutes; as eggs begin to set, gently lift edge of omelet with a spatula and tilt skillet so uncooked portion flows underneath.
When egg mixture is set, spoon half of tomato mixture over half of omelet. Top with half of feta cheese. Loosen omelet with a spatula and fold in half. Slide omelet onto serving plate and cover with foil to keep warm. Repeat with remaining ingredients.
Nutritional Information Per Serving: Calories: 135; Protein: 16 g; Fat: 6 g; Sodium: 445 mg; Cholesterol: 5 mg; Saturated Fat: 1.5 g; Dietary Fiber: 1 g; Carbohydrates: 5 g
CHOCOLATE CHERRY TARTS
Servings: 24
Find this recipe at: http://diabeticgourmet.com/recipes/html/129.shtml
Ingredients
2 (8oz) packages Neufchatel (light) cream cheese, room temp
2/3 cup granulated sugar
2 eggs, room temp
1 tsp vanilla extract
24 Keebler chocolate wafers, 30% reduced fat
1 (21oz) can light cherry pie filling
Directions
Preheat oven to 350F. Line muffin tins with foil and paper cupcake liners.
Beat cream cheese and sugar until creamy. Add eggs and vanilla extract and beat until smooth. Place a chocolate wafer in each cup, spoon on cheese mixture. Bake 18 to 20 minutes; remove from tins and let cool. Top with cherry pie filling. Chill overnight before serving.
Nutritional Information Per Serving: Calories: 118 ; Fat: 5 g ; Sodium: 104 mg; Cholesterol: 24 mg; Carbohydrates: 16 g; Exchanges: 1/2 bread; 1/2 fruit; 1/2 protein; 1 fat
Wednesday, January 20, 2016
Wednesday Recipes
Enjoy!
SLOW-COOKER BEEF AND BARLEY STEW
Two of my favorite e-newsletters are from The Kitchn and its sibling site, Apartment Therapy. If you haven't checked them out (and signed up for their newsletters), I highly recommend both of them. Go ahead, I'll wait...
This recipe comes from here.
Canola oil
1 (2- to 3-pound) chuck or round beef roast, trimmed of fat and cut into bite-sized pieces
Salt and pepper
1 large onion, diced
8 to 10 ounces medium whole white button or brown mushrooms, stems trimmed
3 celery stalks, diced
3 cloves garlic, finely chopped
1 teaspoon dried thyme
1 bay leaf
1/2 cup red wine
2 cups beef stock
2 cups chicken stock
1 cup pearl barley
Film the bottom of a large frying pan or skillet with canola oil and set over medium-high heat until the oil is hot. While the oil is heating, season the meat generously with salt and pepper.
Working in batches, add a single layer of meat to the bottom of the pan. Let it sit for 2 to 3 minutes until the cubes loosen and are seared golden-brown. Flip the cubes and sear the other sides. When all sides are seared, remove the meat to the insert of a slow cooker that holds at least 4 quarts. Sear the remaining meat in batches. If there is any liquid in the pot after the last batch is finished, pour it over the meat. Place the pan back on the stove.
Heat 1 teaspoon of canola oil in the pan and cook the onions with a pinch of salt until they are translucent and brown around the edges. Add the mushrooms and another pinch of salt, and cook until they have released all the moisture and have turned golden-brown. Add the celery and cook until just softened.
Clear a space in the middle of the vegetables and sauté the garlic until fragrant, about 30 seconds. Stir in the thyme and bay leaf.
Pour the wine into the pot to deglaze, scraping up all the browned bits from the bottom of the pan with a wooden spoon as the wine bubbles. Let the wine reduce down until most of it has evaporated or been absorbed by the vegetables. Transfer everything to the slow cooker.
Add both stocks to the slow cooker and top with enough water to cover the meat and veggies by about 1/2 inch. Cover and cook for 4 hours on low. Stir in the barley, cover again, and cook until the meat and barley are tender, about 2 hours more on low. Skim off any fat if desired, taste, and add salt and pepper as needed.
Recipes Notes:
Cooking the barley: If you will be out of the house and unable to add the barley 4 hours into the slow-cooking time, just boil the barley separately ahead of time in water until tender, about 45 minutes. The cooked barley can be stored in the refrigerator up to a day or two. Cook the beef for the full 6 hours on low, then add the cooked barley in and heat through before serving.
Stovetop instructions: This recipe can be made on the stovetop instead. Sear the meat in a large Dutch oven or heavy-bottomed pot instead of the frying pan and transfer to a bowl or plate. Proceed with cooking the vegetables and deglazing in the same pot. Add the meat back into the pot, along with the stock and water. Bring to a boil, cover the pot, and let simmer for 1 hour. Add the barley and continue cooking for another 45 minutes, until both the barley and meat are tender.
ABSURDLY EASY CHOCOLATE FUDGE
What's better than chocolate fudge? If it's also easy to make. This yummy recipe comes from Julia Moskin in The New York Times' Cooking e-newsletter. Time: 15 minutes; makes 16 two-inch squares.
To view this online, click here.
Ingredients
4 tablespoons (1/2 stick) butter, plus extra for greasing the pan
1 pound semisweet or bittersweet chocolate
1 (14-ounce) can sweetened condensed milk
1/8 teaspoon salt (optional)
1/2 cup chopped nuts (optional)
Preparation
Butter an 8-inch-square baking pan. Line with parchment or wax paper, letting edges of paper hang over sides of pan.
In top of a double boiler or a metal bowl set over (not resting in) simmering water, combine all ingredients except nuts. Mix just until melted and well combined. (Alternatively, use a microwave on low power to melt ingredients, stopping every 10 to 20 seconds to mix well.) The mixture should be heated as little as possible. Mix in nuts, if using.
Scrape mixture into prepared pan. Refrigerate until set, about 4 hours or overnight. Lift fudge on paper out of pan and use a large knife to cut into squares.
NO-BOIL MAC AND CHEESE
This comes from the Tablespoon's e-newsletter. It begins, “Did you know you can make mac and cheese without boiling noodles? Here's how!” Prep Time: 10 min; Total Time: 45 min; Makes 8 servings.
To view this online, click here.
Ingredients
1 pound elbow macaroni
3 1/2 cups shredded sharp cheddar cheese
4 tablespoons unsalted butter
1/4 cup flour
4 1/2 cups milk (I use 2%)
1 1/2 cups water
1/4 teaspoon mustard powder
1/4 teaspoon cayenne pepper (optional)
1/2 teaspoon salt and pepper
1/2 cup shredded havarti cheese
3 tablespoons unsalted butter, melted
1 clove garlic minced or grated
1 cup Progresso™ panko crispy bread crumbs or Progresso™ plain bread crumbs
Parsley, chopped (for garnish)
Directions
Preheat oven to 400°F. Spray a baking dish with nonstick spray.
Add the pasta and about 1 cup of cheddar cheese to the prepared baking dish, set aside.
Melt 4 tablespoons butter in a large saucepan over medium-high heat. Add flour, whisking constantly, for about 2 minutes. Whisk in milk and 1 1/2 cups water. Bring to a boil, reduce heat to a simmer, and cook, whisking often, until a very thin, glossy sauce forms, about 10 minutes. Stir in the mustard powder, cayenne pepper (if using), salt and pepper. Remove the sauce from the heat. Stir in the remaining 2 1/2 cups of cheddar cheese until smooth.
Pour the sauce over the pasta, stirring to coat. The pasta should be submerged in the sauce. Cover with foil and bake until pasta is almost tender, about 25 minutes.
Meanwhile, wipe your same sauce pot clean, then add remaining 4 tablespoons melted butter. Add garlic and breadcrumbs, toss to combine. Season with salt and pepper. If desired you can toast the crumbs over medium heat for 4-5 minutes until fragrant.
Remove the pasta from the oven and remove the foil from dish. Sprinkle with remaining 1/2 cup havarti cheese, then the breadcrumb mixture. Bake until pasta is tender, edges are bubbling, and top is golden brown, about 10-20 minutes longer. Let sit 10 minutes before serving. Garnish with parsley if desired.
CHEESECAKE THUMBPRINT COOKIES
This also comes from PureWow. It begins, “We love cheesecake. We love cookies. Naturally, we had to combine them to make the greatest recipe mashup ever: cheesecake thumbprint cookies. Let's waste no time and get right to baking.” Start to finish: 1 hour; makes 8 cookies.
To view this online, click here.
Ingredients
Cookies
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
3/4 cup light brown sugar
1/3cup sugar
1 egg
1 1/4 cups all-purpose flour
2 cups graham cracker crumbs (from about 20 crackers)
1 3/4 teaspoons baking powder
1/2 teaspoon salt
Filling
5 ounces cream cheese, at room temperature
1/3 cup sugar
1 egg white
1 teaspoon pure vanilla extract
1/2 cup jam
Directions
Preheat the oven to 350°F. Line two baking sheets with parchment paper.
Make the cookies: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter with the brown sugar and sugar until light and fluffy, 4 to 5 minutes. Add the egg and mix to combine, 1 to 2 minutes more.
In a medium bowl, stir the flour with the graham cracker crumbs, baking powder and salt to combine. Add to the mixer and mix just until fully incorporated, 1 to 2 minutes.
Scoop 2 tablespoons of dough and roll it into a ball; repeat with the remaining dough. Transfer the balls to the prepared baking sheets. Flatten each one slightly, then use your thumb to make a deep impression in the center of each cookie.
Make the filling: In a medium bowl, whisk the cream cheese with the sugar, egg white and vanilla extract to combine.
Spoon 1 tablespoon of filling into the center of each cookie. Top each cookie with 1 teaspoon jam and then use the tip of a knife or a toothpick to swirl the jam into the cream cheese filling.
Bake until the cookies are lightly golden brown at the edges, 10 to 12 minutes. Cool completely before serving. Store them in an airtight container for up to 6 days at room temperature.
EASY ITALIAN FRITTATA
I discovered frittatas several years ago and fell in love with them. This wonderful one is from Kathy Kingsley, About.com's American Food expert. She writes, “This delicious potato, bell pepper, and olive frittata is perfect for your next brunch, and guests will never know how easy it was go make. Serve it warm or at room temperature. It also makes a quick weeknight dinner.”
Prep time: 10 minutes; Cook time: 40 minutes; total time: 50 minutes; serves 4 to 6.
To view this online, click here.
Ingredients
3 tablespoons olive oil
1 large Yukon Gold or russet potato, peeled and thinly sliced (about 1 1/2 cups)
1 medium onion, thinly sliced
1 medium red bell pepper, cored, seed and chopped
1 small zucchini, trimmed, halved lengthwise and sliced
Salt and freshly ground black pepper
1 tablespoon chopped fresh thyme, or 1 teaspoon dried
6 large eggs
1/3 cup pitted, chopped black olives, such as kalamata (optional)
1/4 cup grated Parmesan cheese
1/3 cup shredded Fontina cheese
2 tablespoons chopped parsley, for garnish
Directions
Preheat the oven to 400°F. In a large 12-inch ovenproof nonstick skillet, heat 2 tablespoons of the oil over medium heat. Layer half of the potato, onion, bell pepper, and zucchini in the skillet. Season to taste with salt and pepper. Repeat with the remaining potato, onion, and bell pepper, and season again. Cover and cook, stirring and turning frequently with a spatula until tender, about 20 minutes. Sprinkle the thyme over the mixture. Let cool slightly.
In a large bowl, whisk the eggs to blend. Season to taste with salt and pepper. Stir in the olives,if desired, and then add the potato mixture to the eggs, stirring to blend.
Wipe the skillet clean, add the remaining tablespoon of oil and warm over medium-low heat. Pour the egg mixture into the skillet, and sprinkle with the Parmesan and Fontina cheese.
Cook, drawing eggs away from the sides and bottom of the pan with a heatproof spatula so that the uncooked egg runs underneath. When the mixture is loosely set around the edges, place pan in the oven, and bake until puffed and completely set, about 20 minutes.
Remove the pan from the oven and slide out onto a serving plate. Sprinkle the parsley. Cut into wedges and serve.
PUMPKIN MOUSSE
Not sure which emailing list this is from, though I have a feeling it might be from About.com. The recipe starts off, “Inspired by Martinique's tropical cuisine, mildly spicy whipped pumpkin can stand alone as a dessert or accompany seafood as an exotic side dish.” Prep Time: 1 hours, 10 minutes; Cook Time: 5 minutes. Makes 8 servings.
Ingredients:
1 15-oz can pumpkin puree
1 cup plus 2 cups chilled heavy cream
3/4 cup granulated sugar
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 1/2 teaspoons vanilla extract
2 ounces white chocolate, shaved
Preparation:
In a medium saucepan, stir together the pumpkin, 1 cup heavy cream, sugar, cinnamon, and nutmeg. Bring the mixture to a gentle simmer, stirring frequently, for 5 minutes. Remove the pan from the heat and stir in the vanilla extract. Chill for at least 1 hour before preparing the mousse.
Whip the remaining 2 cups chilled cream into peaks. Gently stir 1/2 cup of the chilled pumpkin mixture into the whipped cream. Once the 1/2 cup of pumpkin is almost fully incorporated into the cream, fold in the remaining pumpkin. Serve chilled with white chocolate shavings as a garnish.
SLOW-COOKER BEEF AND BARLEY STEW
Two of my favorite e-newsletters are from The Kitchn and its sibling site, Apartment Therapy. If you haven't checked them out (and signed up for their newsletters), I highly recommend both of them. Go ahead, I'll wait...
This recipe comes from here.
Canola oil
1 (2- to 3-pound) chuck or round beef roast, trimmed of fat and cut into bite-sized pieces
Salt and pepper
1 large onion, diced
8 to 10 ounces medium whole white button or brown mushrooms, stems trimmed
3 celery stalks, diced
3 cloves garlic, finely chopped
1 teaspoon dried thyme
1 bay leaf
1/2 cup red wine
2 cups beef stock
2 cups chicken stock
1 cup pearl barley
Film the bottom of a large frying pan or skillet with canola oil and set over medium-high heat until the oil is hot. While the oil is heating, season the meat generously with salt and pepper.
Working in batches, add a single layer of meat to the bottom of the pan. Let it sit for 2 to 3 minutes until the cubes loosen and are seared golden-brown. Flip the cubes and sear the other sides. When all sides are seared, remove the meat to the insert of a slow cooker that holds at least 4 quarts. Sear the remaining meat in batches. If there is any liquid in the pot after the last batch is finished, pour it over the meat. Place the pan back on the stove.
Heat 1 teaspoon of canola oil in the pan and cook the onions with a pinch of salt until they are translucent and brown around the edges. Add the mushrooms and another pinch of salt, and cook until they have released all the moisture and have turned golden-brown. Add the celery and cook until just softened.
Clear a space in the middle of the vegetables and sauté the garlic until fragrant, about 30 seconds. Stir in the thyme and bay leaf.
Pour the wine into the pot to deglaze, scraping up all the browned bits from the bottom of the pan with a wooden spoon as the wine bubbles. Let the wine reduce down until most of it has evaporated or been absorbed by the vegetables. Transfer everything to the slow cooker.
Add both stocks to the slow cooker and top with enough water to cover the meat and veggies by about 1/2 inch. Cover and cook for 4 hours on low. Stir in the barley, cover again, and cook until the meat and barley are tender, about 2 hours more on low. Skim off any fat if desired, taste, and add salt and pepper as needed.
Recipes Notes:
Cooking the barley: If you will be out of the house and unable to add the barley 4 hours into the slow-cooking time, just boil the barley separately ahead of time in water until tender, about 45 minutes. The cooked barley can be stored in the refrigerator up to a day or two. Cook the beef for the full 6 hours on low, then add the cooked barley in and heat through before serving.
Stovetop instructions: This recipe can be made on the stovetop instead. Sear the meat in a large Dutch oven or heavy-bottomed pot instead of the frying pan and transfer to a bowl or plate. Proceed with cooking the vegetables and deglazing in the same pot. Add the meat back into the pot, along with the stock and water. Bring to a boil, cover the pot, and let simmer for 1 hour. Add the barley and continue cooking for another 45 minutes, until both the barley and meat are tender.
ABSURDLY EASY CHOCOLATE FUDGE
What's better than chocolate fudge? If it's also easy to make. This yummy recipe comes from Julia Moskin in The New York Times' Cooking e-newsletter. Time: 15 minutes; makes 16 two-inch squares.
To view this online, click here.
Ingredients
4 tablespoons (1/2 stick) butter, plus extra for greasing the pan
1 pound semisweet or bittersweet chocolate
1 (14-ounce) can sweetened condensed milk
1/8 teaspoon salt (optional)
1/2 cup chopped nuts (optional)
Preparation
Butter an 8-inch-square baking pan. Line with parchment or wax paper, letting edges of paper hang over sides of pan.
In top of a double boiler or a metal bowl set over (not resting in) simmering water, combine all ingredients except nuts. Mix just until melted and well combined. (Alternatively, use a microwave on low power to melt ingredients, stopping every 10 to 20 seconds to mix well.) The mixture should be heated as little as possible. Mix in nuts, if using.
Scrape mixture into prepared pan. Refrigerate until set, about 4 hours or overnight. Lift fudge on paper out of pan and use a large knife to cut into squares.
NO-BOIL MAC AND CHEESE
This comes from the Tablespoon's e-newsletter. It begins, “Did you know you can make mac and cheese without boiling noodles? Here's how!” Prep Time: 10 min; Total Time: 45 min; Makes 8 servings.
To view this online, click here.
Ingredients
1 pound elbow macaroni
3 1/2 cups shredded sharp cheddar cheese
4 tablespoons unsalted butter
1/4 cup flour
4 1/2 cups milk (I use 2%)
1 1/2 cups water
1/4 teaspoon mustard powder
1/4 teaspoon cayenne pepper (optional)
1/2 teaspoon salt and pepper
1/2 cup shredded havarti cheese
3 tablespoons unsalted butter, melted
1 clove garlic minced or grated
1 cup Progresso™ panko crispy bread crumbs or Progresso™ plain bread crumbs
Parsley, chopped (for garnish)
Directions
Preheat oven to 400°F. Spray a baking dish with nonstick spray.
Add the pasta and about 1 cup of cheddar cheese to the prepared baking dish, set aside.
Melt 4 tablespoons butter in a large saucepan over medium-high heat. Add flour, whisking constantly, for about 2 minutes. Whisk in milk and 1 1/2 cups water. Bring to a boil, reduce heat to a simmer, and cook, whisking often, until a very thin, glossy sauce forms, about 10 minutes. Stir in the mustard powder, cayenne pepper (if using), salt and pepper. Remove the sauce from the heat. Stir in the remaining 2 1/2 cups of cheddar cheese until smooth.
Pour the sauce over the pasta, stirring to coat. The pasta should be submerged in the sauce. Cover with foil and bake until pasta is almost tender, about 25 minutes.
Meanwhile, wipe your same sauce pot clean, then add remaining 4 tablespoons melted butter. Add garlic and breadcrumbs, toss to combine. Season with salt and pepper. If desired you can toast the crumbs over medium heat for 4-5 minutes until fragrant.
Remove the pasta from the oven and remove the foil from dish. Sprinkle with remaining 1/2 cup havarti cheese, then the breadcrumb mixture. Bake until pasta is tender, edges are bubbling, and top is golden brown, about 10-20 minutes longer. Let sit 10 minutes before serving. Garnish with parsley if desired.
CHEESECAKE THUMBPRINT COOKIES
This also comes from PureWow. It begins, “We love cheesecake. We love cookies. Naturally, we had to combine them to make the greatest recipe mashup ever: cheesecake thumbprint cookies. Let's waste no time and get right to baking.” Start to finish: 1 hour; makes 8 cookies.
To view this online, click here.
Ingredients
Cookies
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
3/4 cup light brown sugar
1/3cup sugar
1 egg
1 1/4 cups all-purpose flour
2 cups graham cracker crumbs (from about 20 crackers)
1 3/4 teaspoons baking powder
1/2 teaspoon salt
Filling
5 ounces cream cheese, at room temperature
1/3 cup sugar
1 egg white
1 teaspoon pure vanilla extract
1/2 cup jam
Directions
Preheat the oven to 350°F. Line two baking sheets with parchment paper.
Make the cookies: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter with the brown sugar and sugar until light and fluffy, 4 to 5 minutes. Add the egg and mix to combine, 1 to 2 minutes more.
In a medium bowl, stir the flour with the graham cracker crumbs, baking powder and salt to combine. Add to the mixer and mix just until fully incorporated, 1 to 2 minutes.
Scoop 2 tablespoons of dough and roll it into a ball; repeat with the remaining dough. Transfer the balls to the prepared baking sheets. Flatten each one slightly, then use your thumb to make a deep impression in the center of each cookie.
Make the filling: In a medium bowl, whisk the cream cheese with the sugar, egg white and vanilla extract to combine.
Spoon 1 tablespoon of filling into the center of each cookie. Top each cookie with 1 teaspoon jam and then use the tip of a knife or a toothpick to swirl the jam into the cream cheese filling.
Bake until the cookies are lightly golden brown at the edges, 10 to 12 minutes. Cool completely before serving. Store them in an airtight container for up to 6 days at room temperature.
EASY ITALIAN FRITTATA
I discovered frittatas several years ago and fell in love with them. This wonderful one is from Kathy Kingsley, About.com's American Food expert. She writes, “This delicious potato, bell pepper, and olive frittata is perfect for your next brunch, and guests will never know how easy it was go make. Serve it warm or at room temperature. It also makes a quick weeknight dinner.”
Prep time: 10 minutes; Cook time: 40 minutes; total time: 50 minutes; serves 4 to 6.
To view this online, click here.
Ingredients
3 tablespoons olive oil
1 large Yukon Gold or russet potato, peeled and thinly sliced (about 1 1/2 cups)
1 medium onion, thinly sliced
1 medium red bell pepper, cored, seed and chopped
1 small zucchini, trimmed, halved lengthwise and sliced
Salt and freshly ground black pepper
1 tablespoon chopped fresh thyme, or 1 teaspoon dried
6 large eggs
1/3 cup pitted, chopped black olives, such as kalamata (optional)
1/4 cup grated Parmesan cheese
1/3 cup shredded Fontina cheese
2 tablespoons chopped parsley, for garnish
Directions
Preheat the oven to 400°F. In a large 12-inch ovenproof nonstick skillet, heat 2 tablespoons of the oil over medium heat. Layer half of the potato, onion, bell pepper, and zucchini in the skillet. Season to taste with salt and pepper. Repeat with the remaining potato, onion, and bell pepper, and season again. Cover and cook, stirring and turning frequently with a spatula until tender, about 20 minutes. Sprinkle the thyme over the mixture. Let cool slightly.
In a large bowl, whisk the eggs to blend. Season to taste with salt and pepper. Stir in the olives,if desired, and then add the potato mixture to the eggs, stirring to blend.
Wipe the skillet clean, add the remaining tablespoon of oil and warm over medium-low heat. Pour the egg mixture into the skillet, and sprinkle with the Parmesan and Fontina cheese.
Cook, drawing eggs away from the sides and bottom of the pan with a heatproof spatula so that the uncooked egg runs underneath. When the mixture is loosely set around the edges, place pan in the oven, and bake until puffed and completely set, about 20 minutes.
Remove the pan from the oven and slide out onto a serving plate. Sprinkle the parsley. Cut into wedges and serve.
PUMPKIN MOUSSE
Not sure which emailing list this is from, though I have a feeling it might be from About.com. The recipe starts off, “Inspired by Martinique's tropical cuisine, mildly spicy whipped pumpkin can stand alone as a dessert or accompany seafood as an exotic side dish.” Prep Time: 1 hours, 10 minutes; Cook Time: 5 minutes. Makes 8 servings.
Ingredients:
1 15-oz can pumpkin puree
1 cup plus 2 cups chilled heavy cream
3/4 cup granulated sugar
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 1/2 teaspoons vanilla extract
2 ounces white chocolate, shaved
Preparation:
In a medium saucepan, stir together the pumpkin, 1 cup heavy cream, sugar, cinnamon, and nutmeg. Bring the mixture to a gentle simmer, stirring frequently, for 5 minutes. Remove the pan from the heat and stir in the vanilla extract. Chill for at least 1 hour before preparing the mousse.
Whip the remaining 2 cups chilled cream into peaks. Gently stir 1/2 cup of the chilled pumpkin mixture into the whipped cream. Once the 1/2 cup of pumpkin is almost fully incorporated into the cream, fold in the remaining pumpkin. Serve chilled with white chocolate shavings as a garnish.
Tuesday, January 19, 2016
Tuesday Recipes
Enjoy!
CHOCOLATE CHIP ICEBOX COOKIES
This comes from Diana Rattray, About.com's Southern Food expert. She writes, “These icebox cookies are filled with ground chocolate chips. Use a small food processor or chopper to grind or chop the chocolate chips for these cookies. The dough is chilled slightly and then it's rolled into logs and thoroughly chilled until it's very firm. Plant to let the dough logs chill for at least four hours, or leave them in the refrigerator overnight.” Prep Time: 15 minutes; Cook Time: 11 minutes; Total Time: 26 minutes; Yield: About 3 dozen
To view this online, click here.
Ingredients
1 cup butter (8 ounces)
1/2 cup granulated sugar
1/2 cup light brown sugar
2 large eggs
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
3 cups all-purpose flour, 13 1/2 ounces
1 cup semisweet chocolate chips, ground or finely chopped
Preparation
In large mixing bowl with an electric mixer cream the butter and sugars together until light; add eggs, vanilla and salt and beat until light and fluffy.
With the mixer on low speed, gradually add the flour. Stir in the ground chocolate chips.
Chill the dough for about 30 minutes to 1 hour, or until firm enough to shape.
Divide dough into 2 portions; form each portion into a log and wrap in plastic wrap or waxed paper.
Refrigerate the dough logs for at least 4 hours, or until very firm.
Heat the oven to 350° F (180° C/Gas 4). Line a baking sheet with parchment paper or a silicone baking mat, or lightly grease the pan.
Cut a log into 1/4-inch slices and place on the prepared baking sheet about an inch apart.
Bake for 9 to 12 minutes.
CAST IRON SKILLET CORN BREAD
This comes from Alex Guarnaschelli of the Food Network's Alex's Day Off. Total Time: 55 min; Prep: 15 min; Inactive: 15; Cook: 25 min; Yield: 8 to 10 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/alexandra-guarnaschelli/cast-iron-skillet-corn-bread-recipe.print.html?oc=linkback
Ingredients
1 1/4 cups coarsely ground cornmeal
3/4 cup all-purpose flour
1/4 cup granulated sugar
1 teaspoon kosher salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1/3 cup whole milk
1 cup buttermilk
2 eggs, lightly beaten
8 tablespoons unsalted butter, melted
Directions
This recipe begins, “This is a great recipe and tastes better, I find, when cooked in a cast iron skillet and served hot tableside. I have also served this recipe for breakfast, brunch, lunch and dinner. Whether with jam and butter or fried chicken on the side, there are rarely leftovers!”
Preheat the oven to 425 degrees F and place a 9-inch cast iron skillet inside to heat while you make the batter.
In a large bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, and baking soda. Whisk in the milk, buttermilk, and eggs. Whisk in almost all of the melted butter, reserving about 1 tablespoon for the skillet later on.
Carefully remove the hot skillet from the oven. Reduce oven temperature to 375 degrees F. Coat the bottom and sides of the hot skillet with the remaining butter. Pour the batter into the skillet and place it in the center of the oven. Bake until the center is firm and a cake tester or toothpick inserted into the center comes out clean, 20 to 25 minutes. Allow to cool for 10 to 15 minutes and serve.
SOFT GINGER COOKIES
This is from Gesine Bullock-Prado in the January 2013 issue of Runners' World, page 36 (“The Athlete's Palate”). Genise writes, “Dates keep these whole-grain cookies moist without using butter or oil. 'Crystallized ginger adds the perfect bite--spicy and chewy at the same time,' says Bullock-Prado.” Makes 30 cookies.
To view this online, go to http://www.runnersworld.com/recipes/soft-ginger-cookies.
3/4 cup hot coffee
1 cup chopped, pitted dates
1/2 teaspoon baking soda
2 eggs at room temperature
1/4 cup organic blackstrap molasses
1 1/2 cups organic spelt flour or whole-wheat flour
1/2 teaspoon salt
1 tablespoon ground ginger
1/2 teaspoon cinnamon
1/2 teaspoon ground white pepper
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 cup chopped crystallized ginger
1/4 cup turbinado sugar
Preheat oven to 350°F. Combine coffee and dates and stir in baking soda. Let it sit for 10 minutes. Put mixture in a food processor; process until nearly smooth. In a bowl, whisk eggs and molasses. Continue whisking and add date puree. In a small bowl, whisk flour, salt, and spices. Stir into date mixture. Stir in ginger pieces until just combined. Freeze till very firm but scoopable (30 minutes). Using a teaspoon, drop dough into little mounds, a few inches apart, on a parchment-lined tray. Sprinkle sugar over cookies. Bake 10 minutes or until they feel spongy yet firm and spring back when gently poked.
Calories Per Cookie: 66; Carbs: 14 g; Fiber: 1 g; Protein: 1 g; Fat: .5 g
SMOKEY BLACK BEAN STEW
This comes from Matthew Kadey's “One-Pot Wonder” in the December 2012 issue of Runners' World, page 37. The article begins, “After a cold run there’s nothing better than sitting down to a hot meal, ideally one that’s easy to prepare. Indeed, without much time or effort you can produce flavorful results using just one pot, says chef Biju Thomas, coauthor of The Feed Zone Cookbook. Add lean proteins, whole grains, and vegetables, and 'one-pot meals supply all the nutrients runners need for training and recovery.' And, says Thomas, because you consume all the liquids in one-pot recipes, 'you don’t lose any nutrients that leach out during cooking.' These five recipes (each of which serves four) take 40 minutes or less to prepare and, once you get them going, require little more than stirring. Make one before you run, and heat upon return for a tasty reward.”
To view this online, go to http://www.runnersworld.com/nutrition-for-runners/easy-one-pot-postrun-meals.2 teaspoons canola oil
1 onion, diced
1 carrot, sliced
2 15-ounce cans drained black beans
1 28-ounce can diced tomates
1 1/2 cups vegetable broth
1 cup sliced roasted red pepper
1 Tablespoon minced canned chipotle pepper in adobo sauce
1 teaspoon cumin
salt and pepper
Zest of 1 orange
1 tablespoon fresh thyme
diced avocado
Heat oil in a pot. Cook onion and carrot for 5 minutes. Add black beans, diced tomatoes, vegetable broth, roasted red pepper, chipotle pepper, cumin, and salt and pepper. Simmer 20 minutes. Stir in orange zest and fresh thyme. Serve with avocado.
MEATBALL SLIDERS
This comes from Delish. It begins, “These sandwiches are tiny but mighty: Filled with savory meatballs, gooey mozzarella, and spicy marinara, they're the perfect way to end a week.” Total Time: 30 minutes; Prep Time: 10; Level: Easy; Serves: 4.
To view this online, click here.
Ingredients
28 oz. can crushed tomatoes
4 tsp. minced garlic
kosher salt
Black pepper
1/2 c. breadcrumbs
2 tbsp. chopped fresh Italian parsley
1/4 c. grated Parmesan cheese
1/2 tsp. crushed red pepper flakes
1 large egg
1 lb. ground beef
8 small slices mozzarella cheese
8 Slider buns
1 c. baby spinach
Directions
In a medium saucepan, cook crushed tomatoes, 2 teaspoons garlic, 1 teaspoon salt, and 1/2 teaspoon pepper for 5 minutes; keep warm.
Preheat oven to 350 degrees F and line a rimmed baking sheet with parchment paper. In a medium mixing bowl, combine breadcrumbs, remaining garlic, parsley, Parmesan, crushed red pepper flakes, egg, 1 teaspoon salt, and 1/2 teaspoon pepper and combine. Add ground beef until well incorporated; do not over-mix.
Divide into 8 meatballs and place on baking sheet. Bake until golden brown, 10 to 15 minutes. Place piece of cheese on each meatball and return to oven until cheese melts.
Serve meatballs on slider buns with tomato sauce, spinach, and meatballs.
CHUNKY CHICKEN CHOWDER
This comes from Sunny Anderson, of The Food Network's Cooking for Real. Total Time: 1 hr 40 min; Prep: 10 min; Cook Time: 1 hr 30 min; Yield: 4 to 6 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/sunny-anderson/chunky-chicken-chowder-recipe.print.html?oc=linkback
Ingredients
4 chicken thighs, bone in, skin removed
Kosher salt and freshly ground black pepper
4 tablespoons butter
1 tablespoon vegetable oil
1 large Vidalia or sweet onion, chopped
10 to 12 thyme sprigs, in a bundle
2 bay leaves
4 cloves garlic, roughly chopped
4 cups chicken stock
2 russet potatoes, peeled and cut into bite-sized cubes
8 ounces frozen white corn
2 tablespoons all-purpose flour
2 cups milk
1 cup heavy cream
1 lemon, halved for spritzing
Directions
Cut the flaps from the thighs and cube the meat, leaving some meat on the bone. Season the chicken with salt and pepper. Add 2 tablespoons of the butter and the oil to a large stock pot on medium-high heat. When the butter is melted and oil is hot, add the chicken thigh bones and cubed thigh meat. Brown on all sides, then remove the meat to a plate. Lower the heat slightly and add the onions, thyme and bay leaves. Season onions with salt and saute until tender, about 5 minutes. Add the garlic and cook, stirring, until the garlic is tender, about 4 minutes more. Stir the chicken back into the pot and add the stock. Raise the heat, bring to a boil, then lower the heat and simmer for 20 minutes. Add the potatoes and frozen corn and bring to a boil. Reduce the heat to a simmer and cook until potatoes are tender, about 30 minutes more.
Meanwhile, make a paste with the remaining 2 tablespoons of butter and the flour, in a small bowl and set aside. When the potatoes are tender remove the thyme sprigs and the bay leaves. Lower the heat and add the milk, cream and the flour paste in bits. Stir to mix and allow the flour to blend into the chowder. Season, to taste, with salt and pepper. Transfer the chowder to a serving bowl and spritz with lemon before serving.
Cook's Note: Don't remove the bones from the soup. They have tasty morsels of chicken that you'll want to savor for the entire chowder experience.
CHOCOLATE CHIP ICEBOX COOKIES
This comes from Diana Rattray, About.com's Southern Food expert. She writes, “These icebox cookies are filled with ground chocolate chips. Use a small food processor or chopper to grind or chop the chocolate chips for these cookies. The dough is chilled slightly and then it's rolled into logs and thoroughly chilled until it's very firm. Plant to let the dough logs chill for at least four hours, or leave them in the refrigerator overnight.” Prep Time: 15 minutes; Cook Time: 11 minutes; Total Time: 26 minutes; Yield: About 3 dozen
To view this online, click here.
Ingredients
1 cup butter (8 ounces)
1/2 cup granulated sugar
1/2 cup light brown sugar
2 large eggs
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
3 cups all-purpose flour, 13 1/2 ounces
1 cup semisweet chocolate chips, ground or finely chopped
Preparation
In large mixing bowl with an electric mixer cream the butter and sugars together until light; add eggs, vanilla and salt and beat until light and fluffy.
With the mixer on low speed, gradually add the flour. Stir in the ground chocolate chips.
Chill the dough for about 30 minutes to 1 hour, or until firm enough to shape.
Divide dough into 2 portions; form each portion into a log and wrap in plastic wrap or waxed paper.
Refrigerate the dough logs for at least 4 hours, or until very firm.
Heat the oven to 350° F (180° C/Gas 4). Line a baking sheet with parchment paper or a silicone baking mat, or lightly grease the pan.
Cut a log into 1/4-inch slices and place on the prepared baking sheet about an inch apart.
Bake for 9 to 12 minutes.
CAST IRON SKILLET CORN BREAD
This comes from Alex Guarnaschelli of the Food Network's Alex's Day Off. Total Time: 55 min; Prep: 15 min; Inactive: 15; Cook: 25 min; Yield: 8 to 10 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/alexandra-guarnaschelli/cast-iron-skillet-corn-bread-recipe.print.html?oc=linkback
Ingredients
1 1/4 cups coarsely ground cornmeal
3/4 cup all-purpose flour
1/4 cup granulated sugar
1 teaspoon kosher salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1/3 cup whole milk
1 cup buttermilk
2 eggs, lightly beaten
8 tablespoons unsalted butter, melted
Directions
This recipe begins, “This is a great recipe and tastes better, I find, when cooked in a cast iron skillet and served hot tableside. I have also served this recipe for breakfast, brunch, lunch and dinner. Whether with jam and butter or fried chicken on the side, there are rarely leftovers!”
Preheat the oven to 425 degrees F and place a 9-inch cast iron skillet inside to heat while you make the batter.
In a large bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, and baking soda. Whisk in the milk, buttermilk, and eggs. Whisk in almost all of the melted butter, reserving about 1 tablespoon for the skillet later on.
Carefully remove the hot skillet from the oven. Reduce oven temperature to 375 degrees F. Coat the bottom and sides of the hot skillet with the remaining butter. Pour the batter into the skillet and place it in the center of the oven. Bake until the center is firm and a cake tester or toothpick inserted into the center comes out clean, 20 to 25 minutes. Allow to cool for 10 to 15 minutes and serve.
SOFT GINGER COOKIES
This is from Gesine Bullock-Prado in the January 2013 issue of Runners' World, page 36 (“The Athlete's Palate”). Genise writes, “Dates keep these whole-grain cookies moist without using butter or oil. 'Crystallized ginger adds the perfect bite--spicy and chewy at the same time,' says Bullock-Prado.” Makes 30 cookies.
To view this online, go to http://www.runnersworld.com/recipes/soft-ginger-cookies.
3/4 cup hot coffee
1 cup chopped, pitted dates
1/2 teaspoon baking soda
2 eggs at room temperature
1/4 cup organic blackstrap molasses
1 1/2 cups organic spelt flour or whole-wheat flour
1/2 teaspoon salt
1 tablespoon ground ginger
1/2 teaspoon cinnamon
1/2 teaspoon ground white pepper
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 cup chopped crystallized ginger
1/4 cup turbinado sugar
Preheat oven to 350°F. Combine coffee and dates and stir in baking soda. Let it sit for 10 minutes. Put mixture in a food processor; process until nearly smooth. In a bowl, whisk eggs and molasses. Continue whisking and add date puree. In a small bowl, whisk flour, salt, and spices. Stir into date mixture. Stir in ginger pieces until just combined. Freeze till very firm but scoopable (30 minutes). Using a teaspoon, drop dough into little mounds, a few inches apart, on a parchment-lined tray. Sprinkle sugar over cookies. Bake 10 minutes or until they feel spongy yet firm and spring back when gently poked.
Calories Per Cookie: 66; Carbs: 14 g; Fiber: 1 g; Protein: 1 g; Fat: .5 g
SMOKEY BLACK BEAN STEW
This comes from Matthew Kadey's “One-Pot Wonder” in the December 2012 issue of Runners' World, page 37. The article begins, “After a cold run there’s nothing better than sitting down to a hot meal, ideally one that’s easy to prepare. Indeed, without much time or effort you can produce flavorful results using just one pot, says chef Biju Thomas, coauthor of The Feed Zone Cookbook. Add lean proteins, whole grains, and vegetables, and 'one-pot meals supply all the nutrients runners need for training and recovery.' And, says Thomas, because you consume all the liquids in one-pot recipes, 'you don’t lose any nutrients that leach out during cooking.' These five recipes (each of which serves four) take 40 minutes or less to prepare and, once you get them going, require little more than stirring. Make one before you run, and heat upon return for a tasty reward.”
To view this online, go to http://www.runnersworld.com/nutrition-for-runners/easy-one-pot-postrun-meals.2 teaspoons canola oil
1 onion, diced
1 carrot, sliced
2 15-ounce cans drained black beans
1 28-ounce can diced tomates
1 1/2 cups vegetable broth
1 cup sliced roasted red pepper
1 Tablespoon minced canned chipotle pepper in adobo sauce
1 teaspoon cumin
salt and pepper
Zest of 1 orange
1 tablespoon fresh thyme
diced avocado
Heat oil in a pot. Cook onion and carrot for 5 minutes. Add black beans, diced tomatoes, vegetable broth, roasted red pepper, chipotle pepper, cumin, and salt and pepper. Simmer 20 minutes. Stir in orange zest and fresh thyme. Serve with avocado.
MEATBALL SLIDERS
This comes from Delish. It begins, “These sandwiches are tiny but mighty: Filled with savory meatballs, gooey mozzarella, and spicy marinara, they're the perfect way to end a week.” Total Time: 30 minutes; Prep Time: 10; Level: Easy; Serves: 4.
To view this online, click here.
Ingredients
28 oz. can crushed tomatoes
4 tsp. minced garlic
kosher salt
Black pepper
1/2 c. breadcrumbs
2 tbsp. chopped fresh Italian parsley
1/4 c. grated Parmesan cheese
1/2 tsp. crushed red pepper flakes
1 large egg
1 lb. ground beef
8 small slices mozzarella cheese
8 Slider buns
1 c. baby spinach
Directions
In a medium saucepan, cook crushed tomatoes, 2 teaspoons garlic, 1 teaspoon salt, and 1/2 teaspoon pepper for 5 minutes; keep warm.
Preheat oven to 350 degrees F and line a rimmed baking sheet with parchment paper. In a medium mixing bowl, combine breadcrumbs, remaining garlic, parsley, Parmesan, crushed red pepper flakes, egg, 1 teaspoon salt, and 1/2 teaspoon pepper and combine. Add ground beef until well incorporated; do not over-mix.
Divide into 8 meatballs and place on baking sheet. Bake until golden brown, 10 to 15 minutes. Place piece of cheese on each meatball and return to oven until cheese melts.
Serve meatballs on slider buns with tomato sauce, spinach, and meatballs.
CHUNKY CHICKEN CHOWDER
This comes from Sunny Anderson, of The Food Network's Cooking for Real. Total Time: 1 hr 40 min; Prep: 10 min; Cook Time: 1 hr 30 min; Yield: 4 to 6 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/sunny-anderson/chunky-chicken-chowder-recipe.print.html?oc=linkback
Ingredients
4 chicken thighs, bone in, skin removed
Kosher salt and freshly ground black pepper
4 tablespoons butter
1 tablespoon vegetable oil
1 large Vidalia or sweet onion, chopped
10 to 12 thyme sprigs, in a bundle
2 bay leaves
4 cloves garlic, roughly chopped
4 cups chicken stock
2 russet potatoes, peeled and cut into bite-sized cubes
8 ounces frozen white corn
2 tablespoons all-purpose flour
2 cups milk
1 cup heavy cream
1 lemon, halved for spritzing
Directions
Cut the flaps from the thighs and cube the meat, leaving some meat on the bone. Season the chicken with salt and pepper. Add 2 tablespoons of the butter and the oil to a large stock pot on medium-high heat. When the butter is melted and oil is hot, add the chicken thigh bones and cubed thigh meat. Brown on all sides, then remove the meat to a plate. Lower the heat slightly and add the onions, thyme and bay leaves. Season onions with salt and saute until tender, about 5 minutes. Add the garlic and cook, stirring, until the garlic is tender, about 4 minutes more. Stir the chicken back into the pot and add the stock. Raise the heat, bring to a boil, then lower the heat and simmer for 20 minutes. Add the potatoes and frozen corn and bring to a boil. Reduce the heat to a simmer and cook until potatoes are tender, about 30 minutes more.
Meanwhile, make a paste with the remaining 2 tablespoons of butter and the flour, in a small bowl and set aside. When the potatoes are tender remove the thyme sprigs and the bay leaves. Lower the heat and add the milk, cream and the flour paste in bits. Stir to mix and allow the flour to blend into the chowder. Season, to taste, with salt and pepper. Transfer the chowder to a serving bowl and spritz with lemon before serving.
Cook's Note: Don't remove the bones from the soup. They have tasty morsels of chicken that you'll want to savor for the entire chowder experience.
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